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

1. Preheat oven to 350℉. Oil two regular loaf pans or a regular bundt cake pan. 
2. Make the cake: In a medium-sized bowl, combine dry ingredients. 
3. Add the wet ingredients and zucchini and stir gently until a smooth batter forms. 
4. Gently fold in poppyseeds, if using. 
5. Divide batter between prepared pans. Fill loaf pans to halfway point.
6. Bake for 45-55 minutes, or until a toothpick inserted into centre of cake comes out clean. 
7. 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.