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Moist Lemon Glazed Zucchini Cake with Poppy Seeds

moist lemon glazed zucchini cake - featured image
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A quick and easy zucchini cake with a bright lemon glaze and subtle poppy seed crunch, perfect for any occasion and loved by both adults and kids.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil (neutral oils like canola or sunflower preferred)
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 3 medium) zucchini, grated and squeezed dry
  • 2 tablespoons poppy seeds
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray and line with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
  4. In another bowl, whisk granulated sugar, light brown sugar, and eggs until pale and slightly fluffy (about 2-3 minutes). Slowly whisk in vegetable oil, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry mixture to the wet, folding gently with a wooden spoon or spatula just until combined. Avoid overmixing.
  6. Fold in grated zucchini and poppy seeds. If batter feels too dense, add up to 2 tablespoons of milk to loosen slightly.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely on a rack (about 30 minutes) before glazing.
  10. Prepare lemon glaze by whisking powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable. Adjust thickness as needed.
  11. Drizzle glaze over cooled cake evenly and let set for at least 15 minutes before slicing.

Notes

[‘Squeeze out excess moisture from zucchini to avoid soggy cake.’, ‘Use fresh lemon zest and juice for best flavor.’, ‘Fold ingredients gently to prevent tough cake.’, ‘Tent pan with foil if edges brown too quickly.’, ‘Cool cake completely before glazing to prevent glaze from melting.’, ‘Metal pans bake more evenly than glass; adjust baking time if using glass.’, ‘Glaze consistency should be like thick syrup; adjust with powdered sugar or lemon juice.’]

Nutrition

Keywords: zucchini cake, lemon glaze, poppy seeds, easy dessert, moist cake, quick baking, gluten-free option, dairy-free option

Find it online: https://snappyspoon.com/moist-lemon-glazed-zucchini-cake-recipe-with-poppy-seeds-easy-and-perfect/