Sweet Zucchini Cake with Lemon & Thyme
A moist, tender cake where grated zucchini keeps the crumb soft while fresh lemon and thyme add a bright, fragrant lift. It is an unexpected, easy way to turn a humble green vegetable into a light dessert.
Ingredients
- 125 ml olive oil
- 3 eggs
- 150 g sugar
- 250 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- lemon juice from 1 lemon
- 2 zucchini large, grated
- 1 teaspoon lemon peel grated
- ½ teaspoon fresh thyme leaves
Instructions
- Heat the oven to 180°C (360°F).
- Line the baking dish with parchment paper.
- In a large bowl, add the oil, eggs, lemon juice and sugar, and whisk with a hand mixer until foamy.
- Add the flour, baking soda and baking powder, and mix well.
- Add the grated zucchini, lemon peel and thyme leaves, and mix well.
- Transfer the batter to the baking dish and bake for 45 minutes, or until the cake is golden and passes the toothpick test.
- Let it cool on a wire rack, then serve dusted with powdered sugar or finished with a lemon glaze, lemon jam, or yogurt and berries.
Notes
Bake in a standard loaf pan or a roughly 20 to 22 cm round tin. Store covered at room temperature for up to 3 days, or refrigerate for longer. Finish with a dusting of powdered sugar, a lemon glaze, lemon jam, or yogurt and berries before serving.