Citrus Zucchini Cake
Article by:
Petra Penner |
1 min read
Makes: 2 loaf pans
Bake time: 45-55 min
3 cups all purpose organic flour (such as Anita’s)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 ½ cups organic cane sugar
½ tsp lemon flavor
½ tsp orange flavor
1 Tbsp + 1 tsp cornstarch (level)
1 cup oil (half olive oil, half organic grapeseed oil)
3 tbsp lemon juice
2 cups grated zucchini
½ cup soy milk (add more as needed if there is unincorporated flour)
¼ cup poppyseeds (optional)
Steps
- Preheat oven to 350℉. Oil two regular loaf pans.
- Make the cake: In a medium-sized bowl, combine dry ingredients.
- Add the wet ingredients and zucchini and stir gently until a smooth batter forms.
- Gently fold in poppyseeds, if using.
- Divide batter between prepared pans. Fill loaf pans to halfway point.
- Bake for 45-55 minutes, or until a toothpick inserted into centre of cake comes out clean.
- Let cool and serve with lemon sugar or lemon-honey glaze.
Note: For a carob-chip cake, omit poppy seeds. Replace lemon and orange flavoring with 2 tsp pure vanilla extract, and add 1 ½ cups carob chips to batter at Step 4.
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