Zucchini Lemon Cake by @fitgreenmind

2h5

10 servings

🥒

250 g

Zucchini

🥛

120 ml

Plant milk

🍬

150 g

Sugar

🥣

30 ml

Vegan yogurt

🫒

80 ml

Olive oil

🍋

5 ml + 1 small lemon

Lemon juice

🍋

0.5

Lemon zest

🌾

310 g

Flour

🫙

12 g

Baking powder

🧂

0.3 g

Salt

🍬

15 g

Powdered sugar

  1. Preheat

    Preheat the oven to 180°C / 356°F and line a loaf pan with parchment paper.

  2. Shred
    • zucchini

    Finely shred 250 g zucchini using a box grater.

  3. Zest
    • lemon

    Zest the lemon and squeeze out its juice.

  4. Whisk
    • zucchini
    • vanilla soy milk
    • granulated sugar

    Whisk the shredded zucchini, 120 ml vanilla soy milk, 150 g granulated sugar, 30 ml thick vegan yogurt, and 80 ml olive oil until combined.

  5. Whisk
    • lemon
    • Zucchini

    Whisk the lemon zest and juice into the wet zucchini mixture.

  6. Combine
    • all-purpose flour
    • salt

    Combine 310 g all-purpose flour, 12 g baking powder, and a pinch of salt in the second bowl.

  7. Fold
    • all-purpose flour
    • salt
    • Sugar

    Fold the dry mixture into the wet mixture just until no dry flour remains.

  8. Transfer

    Transfer the batter to the lined loaf pan and level the surface.

  9. Bake

    Bake the loaf for 50 to 55 minutes at 180°C / 356°F, until a skewer inserted in the center comes out clean.

  10. Cool

    Cool the cake completely on a cooling rack before frosting.

  11. Mix
    • powdered sugar
    • lemon juice

    Mix 15 g powdered sugar with 5 ml lemon juice to make a thick glaze.

  12. Drizzle
    • powdered sugar
    • lemon juice

    Drizzle the lemon glaze over the cooled cake and let it set before slicing.

Zucchini Lemon Cake by @fitgreenmind

2h5

10 servings

🥒

250 g

Zucchini

🥛

120 ml

Plant milk

🍬

150 g

Sugar

🥣

30 ml

Vegan yogurt

🫒

80 ml

Olive oil

🍋

5 ml + 1 small lemon

Lemon juice

🍋

0.5

Lemon zest

🌾

310 g

Flour

🫙

12 g

Baking powder

🧂

0.3 g

Salt

🍬

15 g

Powdered sugar

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C / 356°F and line a loaf pan with parchment paper.

    🍳loaf pan
    📜parchment paper

  2. Step 2/12

    Finely shred 250 g zucchini using a box grater.

    🥒zucchini
    🧀box grater
    🥣mixing bowl

  3. Step 3/12

    Zest the lemon and squeeze out its juice.

    🍋lemon
    🍋citrus zester
    🍋citrus juicer
    🥣mixing bowl

  4. Step 4/12

    Whisk the shredded zucchini, 120 ml vanilla soy milk, 150 g granulated sugar, 30 ml thick vegan yogurt, and 80 ml olive oil until combined.

    🥒zucchini
    🥛vanilla soy milk
    🍬granulated sugar
    🥣thick vegan yogurt
    🫒olive oil
    🥣mixing bowl
    🥄whisk

  5. Step 5/12

    Whisk the lemon zest and juice into the wet zucchini mixture.

    🍋lemon
    🥣mixing bowl
    🥄whisk

  6. Step 6/12

    Combine 310 g all-purpose flour, 12 g baking powder, and a pinch of salt in the second bowl.

    🌾all-purpose flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄whisk

  7. Step 7/12

    Fold the dry mixture into the wet mixture just until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/12

    Transfer the batter to the lined loaf pan and level the surface.

    🍳loaf pan
    🥄rubber spatula

  9. Step 9/12

    Bake the loaf for 50 to 55 minutes at 180°C / 356°F, until a skewer inserted in the center comes out clean.

    🍳loaf pan

  10. Step 10/12

    Cool the cake completely on a cooling rack before frosting.

    ✨cooling rack

  11. Step 11/12

    Mix 15 g powdered sugar with 5 ml lemon juice to make a thick glaze.

    🍬powdered sugar
    🍋lemon juice
    🥣mixing bowl
    🥄whisk

  12. Step 12/12

    Drizzle the lemon glaze over the cooled cake and let it set before slicing.

    🍬powdered sugar
    🍋lemon juice
    🥄rubber spatula

Composition

Ingredients

Types

Vegetables, Oils, Fruits, Baking, Seasonings, Sweeteners

Ingredients

Zucchini, Plant milk, Sugar, Vegan yogurt, Olive oil, Lemon juice, Lemon zest, Flour, Baking powder, Salt, Powdered sugar

Notes

Zucchini (about 1 medium, shredded), Plant milk (vanilla soy milk used), Vegan yogurt (thick, or skyr), Lemon juice (juice of 1/2 big or 1 small lemon, for the frosting, amount not given), Lemon zest (zest of 1/2 big or 1 small lemon), Flour (all purpose flour used), Powdered sugar (for the frosting, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Meat-Free

Calories

300 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 51g, Sugars: 26g, Fat: 9.5g, Saturated fat: 1.2g, Fiber: 1.8g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 2.1mg, Potassium: 155mg, Sodium: 145mg

Vitamins

Vitamin C: 5mg, Folate: 35mcg, Vitamin E: 1.1mg

Preparation

Time Information

Preparation

1 hour 10 minutes

Cooking

55 minutes

Overall

2 hours 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

box grater, mixing bowl, whisk, citrus zester, citrus juicer, rubber spatula, loaf pan, parchment paper, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Dessert, Potluck

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

European, German

Geographic

Germany, Europe

Various

Aspect

Texture

Moist, Juicy, Fluffy, Tender, Soft

Flavors

Lemony, Sweet, Mild, Fresh, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Store without perishable toppings), fridge : 5 days (Store in an airtight container,Allow cake to cool completely before refrigerating), freezer : 3 months (Freeze individual slices,Wrap tightly in plastic wrap or parchment paper,Place wrapped slices in a freezer-safe container)