Lime Zucchini Cake with Poppy Seeds and Almonds

This moist lemon poppy seed zucchini cake is the ultimate bright and refreshing summer dessert. If you are looking for a unique twist on traditional zucchini bakes, this easy zucchini loaf cake combines the classic, zesty crunch of a lemon poppy seed cake with the incredible moisture that only freshly grated zucchini can provide. Crowned with a sweet citrus glaze and toasted sliced almonds, it balances a tender crumb with a perfect nutty texture.

Baking this easy lemon poppy seed zucchini cake takes just 35 to 40 minutes total, making it the perfect quick dessert. Don’t let the zucchini fool you—this recipe completely transforms it. There is absolutely no vegetable taste or smell here. Instead, your kitchen will fill with an incredible, bright citrus aroma, yielding a sweet, zesty cake with a tender crumb that everyone will love.

Many people are skeptical about baking with green vegetables, but there is absolutely no zucchini taste or smell in this cake. The zucchini acts as a secret ingredient—completely melting into the batter during the short bake time to create an incredibly moist, tender crumb without altering the flavor profile. Instead, your kitchen will fill with a vibrant, refreshing citrus aroma.

Lime Zucchini Cake with Poppy Seeds and Almonds

Recipe by carlotaswtbasil@gmail.com

Servings

6

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

310

kcal

This easy lemon poppy seed zucchini cake takes just 35 to 40 minutes total and delivers a perfectly moist, tender crumb with absolutely no vegetable taste or smell. Bursting with bright citrus flavor and topped with crunchy sliced almonds, it's the ultimate quick summer dessert recipe that everyone will love!

Ingredients

• 2 fresh green zucchini, finely grated and squeezed of excess moisture

• 1 tsp baking powder

• 3 eggs

• 150 g sugar

• 100 ml olive oil
  

• Zest of limes 2

• 100 g all purpose flour

• 1 tsp baking powder

• 2tsp poppy seeds

• 1 pinch of salt

Directions

• Preheat oven at 350 F
• Grease mold and whisk eggs and sugar, add olive oil, zest and grated zucchini.
• Grab another bowl and and whisk, flour, baking powder, poppy seeds and salt.
• Combined all ingredients in one bowl. Pour into pan and bake for 35 minutes at 350 F