Zucchini-Lemon Loaf Cake

Zucchini-Lemon Loaf Cake

This cake is really moist and trust me - you will not taste the zucchini. I promise, not even a little bit because I actaully do not even like zucchini. So this is perfect for using some left-over zucchini or to hide some zucchini if your kids are refusing to eat them any other way ;-) Anyway it's simply a delicious and easy to make lemon pound cake that stays moist for several days.

Ingredients for the Zucchini Lemon Loaf Cake
for 28x10 cm (11x4 inch) loaf pan

150 g (2/3 cup or 1 1/4 stick) Unsalted Butter (at room temperature)
200 g Sugar (litte less than 1 cup)
300 g (2 cups) All-purpose flour (I used 200 g Organic Flour Type 550/All-purpose Flour) and 100 g Organic Flour Type 405/Pastry Flour. More about the different types of flour can be found at germanfoodguide.com)
2 tsp Baking Powder (not Baking soda or Natron)
4 Eggs
75 g/3 EL (3 tbsp) Plain Yogurt (3,5% fat)
Juice of one Lemon
Lemon zest
275 g (about 2 cups) Shredded Zucchini (I used one medium sized zucchini)

Zucchini-Lemon Loaf Cake

1Wash zucchini, cut of ends and shred zucchini with food processor or grater (I used my vintage V-Slicer). Spread shredded zucchini on a clean kitchen towel and set aside. 2Preheat oven at 355°F (180°C). Line loaf pan with buttered parchment paper. 3Cream butter with sugar on medium to high speed until light and fluffy, about 5 minutes. 4Add eggs, one at a time and continue beating for 30 seconds after each egg. 5Roughly mix flour and baking powder with a whisk. Add flour mixture to batter and carefully fold in by hand or on lowest speed. 6Add lemon juice, lemon zest and yogurt and incorporate. 7Wring out the kitchen towel with the zucchini over your sink to drain as much liquid as possible. Add zucchini to batter and fold in. 8Put cake batter into buttered loaf pan and plance in preheated oven. Bake at 355°F (180°C) for about 50 minutes. 9Remove loaf pan from oven and let the cake cool down. Spread with one of the two frostings below if you like. I used the thick Lemon Frosting for the cake in the images...

Zucchini-Lemon Loaf CakeZucchini-Lemon Loaf Cake

Ingredients for the Lemon-Cream Cheese Icing
2 tbsp/EL Cream Cheese
6 tbsp/EL Icing Sugar
2 tbsp/EL Lemon Juice

Combine all ingredients in small bowl and mix with little whisk or spoon until smooth. Spread icing on cooled cake.

Ingredients for thick Lemon Frosting
6-8 tbsp/EL Icing Sugar
about 2 tbsp/EL Lemon Juice

Put icing sugar in small bowl and add lemon juice gradually using a tiny tea spoon until everything blends well. Mix with little whisk or spoon until smooth. If you added too much lemon juice add some more icing sugar until desired consistency is reached. Spread with knife over cooled cake.


The cake stays moist and delicious after cutting for up to 5 days. I always have best results in keeping pound cakes or loaves fresh by covering the cake roughly with some tin foil. I don't like to put my cake in air tight containers as I find it makes cakes kind of soggy...

Zucchini-Lemon Loaf Cake

Zucchini-Lemon Loaf Cake

13 comments:

  1. wunderbar! als ich letztens zucchinikuchen in anlehnung an carrot cake gemacht habe, schwebte mir auch eine zitronige variante vor. perfekt, jetzt hast du getüftelt und ich kann ruhigen gewissens, weil die bilder großartiges versprechen, nachbacken. danke dir :)

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  2. was für ein toller kuchen, was für wunderbare fotos!! und ist das ein tisch, das schöne holz? es sieht seeeehr gut aus, alles.

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  3. Perfect way to use leftover zucchini. Looks like some delicious cake that needs to go right on top of my "to bake" list!

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  4. Lecker!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  5. Wunderschön in Szene gesetzt. Das Rezept werde ich schnellstmöglich ausprobieren und ich freue mich jetzt schon auf das Geschmackserlebnis.

    LG kitschvictim

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  6. Aaah... Zucchini-Kuchen wollt ich auch immer mal ausprobieren. Der wird´s werden ;-)) Sonnige Grüße und lieben Dank für deine netten Kommentare

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  7. fantastisch! julie ließ mir eine zucchini aus ackertinien da - ich glaube die verschwindet bald in diesem wunderbaren kuchen :)

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  8. Thanks for stopping by and leaving a comment with your URL--I'm very glad to find your site! Your recipes and photos are so lovely. It's nice to "meet" you. ;)

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  9. Das sieht so großartig aus, mir läuft direkt das Wasser im Mund zusammen! Das muss ich schnellstmöglich ausprobieren!

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  10. ich hab ihn gestern gebacken und auch wenn ich zu spät gemerkt habe, dass ich den joghurt vergessen habe, ist er himmlisch! toll. den merk ich mir für immer.

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  11. Ich habe ihn jetzt nun schon zum zweiten Mal gebackne und bin gleichermaßen begeistert :)

    Die Blümchenteller sind übrigens vom Flohmarkt.

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  12. This Zucchini Cake looks delicious..and I love your photography....beautiful.

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  13. Lecker Kuchen, hübsche Fotos, toller Blog.
    Frohes Fest!

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