Zucchini and Lemon Loaf Cake with Poppy Seeds

By Nadia RiversSeptember 13, 2025

Table of Contents

Fancy a Slice? Introducing Our Zucchini Sensation

Ever find yourself staring at a pile of zucchini , wondering what to do? Honestly, I used to feel the same.

Then BAM! This zucchini and lemon loaf cake idea hit me. It's got a sweet and tangy vibe. It's moist as anything, and those poppy seeds? Divine.

What is this Zucchini Cake all About?

The courgette cake recipe is a bit of a modern twist. Its roots are in traditional zucchini bread . It’s basically taking that classic and giving it a posh makeover.

It's an easy baking recipes type of thing. Takes about an hour, start to finish. You will get about 8 lovely slices. Perfect for sharing... or not.

Why This Zucchini Loaf Cake Rocks

Listen, this isn't just another loaf cake recipe . It sneaks in a veggie. It's packed with goodness, and that lemon? It just sings of summer.

Imagine serving this up at a garden party. Talk about a crowd-pleaser!

Let's Talk Zucchini Recipes Sweet

This is special because it doesn't taste like you're eating your greens. Plus, using zucchini makes it super moist. Think of it as a healthy-ish lemon poppy seed cake that also helps you use up all those summer squash recipes .

Let's face it - this cake makes using up your zucchini bounty a total joy.

What Makes It Special?

The combo of lemon and poppy seeds makes it irresistible. It's seriously a moist cake recipes dream, and you get to sneak in some veggies.

It's delicious baking with zucchini . Now, let's get down to the goodies you'll need.

Alright, let's dive into what you'll need to whip up this amazing zucchini bread . Think of it as a courgette cake recipe , but way easier.

Honestly, even if you're rubbish at baking, you can nail this. Here's the lowdown on the ingredients and gear. It’s an easy baking recipe !

Ingredients & Equipment

Zucchini and Lemon Loaf Cake with Poppy Seeds presentation

Okay, getting your ducks in a row is half the battle. Grab your stuff and let's get baking!

Main Ingredients

All-purpose flour: 2 cups (250g) . Make sure it's plain flour, not self-raising.
Baking powder: 1 teaspoon . This is your raising agent.
Baking soda: 1/2 teaspoon . Adds that lovely lift.
Salt: 1/4 teaspoon . Enhances all the flavours.
Granulated sugar: 1 cup (200g) . For sweetness, obviously.
Unsalted butter: 1/2 cup (115g) , softened. It has to be soft.
Large eggs: 2 . Free-range if you’re feeling fancy.
Vanilla extract: 1 teaspoon . Adds a lovely aroma.
Vegetable oil: 1/2 cup (120ml) . Keeps things moist.
Grated zucchini: 1 cup (120g) , squeezed. See below for why.
Poppy seeds: 1/4 cup (30g) . Adds texture and flavour.
Lemon zest: From 1 lemon. Gives it a zing.
Lemon juice: 2 tablespoons . More zing!
Optional: Powdered sugar, for dusting. Makes it look pretty.

Zucchini quality: Get fresh, firm zucchini . Grate it and then squeeze out the excess water. Seriously, don't skip this step.

It makes a massive difference! We want a moist cake recipe , not a soggy one.

Seasoning Notes

We are making a lemon poppy seed cake with zucchini !

Essential Spice Combinations : The lemon zest and juice are key. That lemony flavour really cuts through the zucchini , making it taste AMAZING.
Flavour Enhancers : Vanilla extract is a must, but you could also add a pinch of nutmeg or cinnamon.
Quick Substitution Options : No poppy seeds? Skip them! Almond extract instead of vanilla? Go for it! Baking is all about experimenting.

Equipment Needed

For this loaf cake recipe , keep it simple.

9x5 inch loaf pan. Non-stick is your best friend.
Mixing bowls. Get a couple of different sizes.
Electric mixer. Handheld or stand mixer, your choice.
Grater. For grating that zucchini , duh.
Measuring cups and spoons. Essential for accuracy.
Parchment paper. Optional, but makes removing the cake easier.
Wire rack. For cooling the finished zucchini cake .

Household alternatives: Don't have an electric mixer? Use a whisk and some elbow grease. No loaf pan? Try a round cake tin, but adjust baking time.

This recipe is brilliant for using up summer zucchini from the garden. Baking with zucchini is surprisingly easy. So, you can easily make some delicious zucchini recipes sweet for any occasion.

I tell you, it tastes heavenly!

Alright then, let's get cracking on this zucchini bread recipe, shall we? Think something a bit more exciting than just boiled zucchini .

We're aiming for 'Great British Bake Off' quality, even if it's a simple bake. On your marks, get set, BAKE! This moist cake recipes includes zucchini recipes sweet .

Let's Bake Some Zucchini Loaf Magic!

Oh my gosh, are you ready for this easy baking recipes ? We are making a lemon poppy seed cake that has secret ingredient! Yep, you guessed it, zucchini ! Honestly, this is a family favourite.

Prep Steps: Get Your Bake On!

First, the essential mise en place. This just means get everything ready! Soften your butter, grate your zucchini , and measure those ingredients.

Time-saving tip: Grate the zucchini ahead of time. Squeeze out the extra water, then store in the fridge. Safety first, always supervise kids when they use graters!

How to Bake this Loaf Cake Recipe

Preheat your oven to 350° F ( 175° C) . Grease and flour that 9x5 inch loaf pan .
Whisk together the dry stuff! Flour, baking powder, baking soda, and salt. Whisk it real good.
Cream the butter and sugar until light and fluffy. This is where your mixer comes in handy!
Beat in the eggs one at a time. Add the vanilla.
Slowly add the dry ingredients. Mix with oil. Be careful and don't overmix.
Fold in the zucchini , poppy seeds, lemon zest, and lemon juice.
Pour into the pan. Bake for 50- 60 minutes . Use a toothpick to check. It should come out with a few crumbs.
Cool the loaf in the pan. Transfer it to a wire rack.

Pro Tips For This Summer Squash Recipes

Want a shortcut? Grate the zucchini the night before! The excess moisture can come out overnight.

Don’t overmix the batter! Otherwise you get a tough cake. No one wants that.

If the top starts to brown too much, cover the cake lightly. Use foil.

This cake is awesome, right? Well, it’s not just for summer. Honestly, you can find zucchini all year! So you can have zucchini cake any time you want.

Alright then, let's talk about the secret sauce, shall we? It's more than just following instructions. Let's nail this loaf cake recipe !

Recipe Notes

Here's where we elevate this from just another courgette cake recipe to something special. Trust me, it's all about the little things!

Serving Suggestions

Presentation matters, right? A simple dusting of powdered sugar makes it look fancy. Seriously! Try a lemon glaze for extra zing, it's like sunshine on a zucchini bread .

Serve a slice with a dollop of Greek yogurt. Or maybe a cup of tea. It's your call!

Storage Tips

This moist cake recipe keeps well. Store it in an airtight container at room temperature for 2-3 days. Pop it in the fridge to extend its life for up to a week.

Freezing is an option too! Wrap it well in plastic wrap. It can last up to 2 months. To reheat, let it thaw and warm gently.

Variations

Honestly, this zucchini cake is so versatile! For a dairy-free adaptation, use a plant-based butter substitute. It works a charm.

Need it gluten-free? Swap in a gluten-free flour blend. You got this! Try swapping the lemon for orange zest. It brings a whole new flavour.

For a zucchini recipes sweet , add chocolate chips!

Nutrition Basics

Okay, let's keep it real. This isn't exactly health food. But it's not terrible either. Baking with zucchini adds some sneaky nutrients.

Fibre! Vitamins! Each slice has around 280 calories. There's some protein and fat. Plus, you get a little dose of happiness! Summer squash recipes are great for a light meal.

I still remember the first time I made this lemon poppy seed cake . I was terrified! But it turned out amazing.

Don't be afraid to experiment with this easy baking recipes . You can do this!

Zucchini Cake Secret To The Ultimate Moist Loaf

Frequently Asked Questions

Help! My zucchini loaf is soggy. What went wrong?

A soggy zucchini loaf is usually caused by too much moisture. Make sure you squeeze out as much excess water as possible from the grated zucchini before adding it to the batter – think of it like wringing out a dishcloth! Also, avoid overmixing the batter, as this can lead to a denser, wetter cake.

Can I freeze this zucchini and lemon loaf cake?

Absolutely! This cake freezes beautifully. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer bag. It will keep for up to 2-3 months. Thaw it overnight in the refrigerator or at room temperature. It's the perfect make-ahead treat for when you need a sweet pick-me-up, a bit like having a secret stash of biscuits!

I don't have poppy seeds. Can I still make this zucchini bread?

Yes, you can definitely skip the poppy seeds! They add a nice texture and subtle flavour, but they aren't essential. If you want to add something else, consider using a handful of chopped walnuts or pecans for a bit of crunch, or even some dried cranberries for a touch of sweetness.

Can I reduce the amount of sugar in this recipe? Is zucchini even good for you?

You can reduce the sugar by about 1/4 cup without significantly impacting the texture. However, remember that sugar contributes to the cake's moisture and tenderness, so reducing it too much may result in a drier loaf. As for the benefits of zucchini, it is rich in vitamins and fibre.

My loaf is browning too quickly on top. What should I do?

If your loaf is browning too quickly, you can tent it with aluminum foil. Simply loosely cover the top of the loaf pan with foil during the last 15-20 minutes of baking. This will help prevent it from burning while the inside continues to bake. Think of it like giving your cake a little sun umbrella!