This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden! Love zucchini recipes as much as I do? Make sure to try out this top rated Carrot Apple Zucchini Bread or this fantastic Zucchini Spice Cake.
This recipe is sponsored by Almond Breeze.
Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!
Lemon Zucchini Cake
Every year I meticulously plan my garden with one goal in mind – eating ALL the veggies! I don’t know why, but fruits and veggies from your own garden always taste so much better. Plus, my kiddos will actually pick and eat straight from the garden much better than anything I put on their plate.
My tomatoes are growing like gangbusters because of the crazy heat wave we had last week. 103-109 every day for a WEEK! It was awful. I kept praying that my air conditioner wasn’t going to break because it was literally running non-stop. It’s about 15 years old and I keep seeing our neighbors replacing theirs and it’s got me worried for sure…
Anyways, I have been waiting ever so patiently for my first zucchini to be ready so that I could make this amazing cake for you and it finally happened! I’ve got several more almost ready and I’m so excited because I live for zucchini recipes during the summer. I can’t let a summer go by with enjoying these Baked Zucchini Fries or indulging in this decadent Chocolate Zucchini Cake that only tastes indulgent. And of course, my personal favorite, Carrot Apple Zucchini Bread, it’s SO good!
This lemon zucchini cake is something special, really, in so many ways. One, it’s made with olive oil. Yes, you can totally sub in canola or vegetable oil but if you have it, try it with olive oil, it’s really fantastic.
Two, it’s summer time and I’m a little lazy during this season, so I make the cake in a loaf pan. No layers, no frosting, no fuss. We could even call this bread if we need to feel better about it 😉 In fact, I’m feeling so good about it, I’m eating a slice right now with a cup of coffee for breakfast. Boom! Bonus that I can eat it with my hands, no fork required.
Three, this cake is denser and moister than most other cakes. I made it just yesterday and between the four of us, there’s maybe one or two slices left from the entire loaf. It’s just irresistible.
Four, I used Almond Breeze Vanilla Almondmilk making it dairy free. HALLELUJAH! The vanilla almondmilk adds a lovely vanilla flavor that complements the cake but you can use the original flavor if you have that one on hand.
I add lemon juice and zest to the lemon zucchini cake batter to really brighten up the flavor. I also think that lemon and zucchini are incredible together. The glaze is super simple, a combination of powdered sugar and lemon juice. Just mix to your desired consistency and then drizzle all over the top.
The cake is not exceptionally sweet so the glaze is a really nice addition. You could even add a little lemon zest to the glaze if you want to amp up the lemon flavor.
This recipe is really so easy and perfect for summer. Reece has already asked when we’re making Lemon Zucchini Cake again… I asked him to go look in the garden for a ripe zucchini 😉
How To Make Lemon Zucchini Cake
Lemon Zucchini Cake
Ingredients
- 1 1/4 cup granulated sugar
- 6 tbsp extra virgin olive oil
- 2 eggs room temperature
- 1/3 cup vanilla almondmilk
- 2 tbsp lemon juice
- 1 tsp vanilla or almond extract
- 2 cups cake flour can substitute AP flour following directions here
- 1 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 cup shredded zucchini drained and squeezed dry
- 2 tbsp lemon zest
Glaze
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat oven to 350F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive oil. Whisk to combine.
- Add eggs and almondmilk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Glaze
- In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
- Drizzle the glaze over the cake.
- Slice and serve.
Notes
Nutrition
Love lemon as much as I do? Try out these great recipes!
Skinny Lemon Raspberry Cheesecake Trifle
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Have a great day!
Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!
Holly says
I made this today and it is lovely! I love the combination of lemon and almond and the color of the cake with flecks of zucchini in it is really pleasing. A great way to use up the zucchini from my garden!!
I should have left it in the oven a little longer… but now I know for next time…
jana says
We made this today and it turned out great. Very moist and not too sweet.
Trish - Mom On Timeout says
Thanks Jana!
Natalie Santelli says
Have you tried this with almond flour instead? Any luck?
Trish - Mom On Timeout says
I sure haven’t but would love to know how it works out if you give it a try!
Denise says
I never buy almond milk, can I substitute 1% milk instead?
Trish - Mom On Timeout says
You betcha! Any milk will work!
Amanda says
I have made this several times and we love it every time! I don’t have any eggs this time. Do you think applesauce would be a good replacement or would you suggest another egg alternative (chia seeds, etc)? I could make it vegan if I leave out the eggs, too!
Trish - Mom On Timeout says
Hmm, I’m not super familiar with egg alternatives but I have heard that applesauce works great so I would start there for sure.
Louise says
The print button would not work. Had to cut and paste.
Trish - Mom On Timeout says
Sorry about that Louise! It should be working now!
Sheila says
Made this earlier today. Followed recipe exactly. Delicious! Love the lemon flavor. Thanks for the easy fix for converting all purpose flour to a cake flour equivalent. Made our condo smell wonderful. Taking to work tomorrow!
Trish - Mom On Timeout says
That’s awesome Sheila! Thank you so much!
Midwesterner says
Deliciously lemon-y. And even with the olive oil, not at all heavy. Skim milk plus 1/4 tsp. almond extract stood in for the almond milk, plus the recipe’s tsp of vanilla,. All added nice subtle flavors but let the lemon win. I baked mine in a Bundt ™ loaf pan with design, sprayed with flour-included baking spray and it tipped right out, even without parchment paper. Mine needed to bake 65 minutes. Allow yourself 20 – 30 minutes for ingredients prep (zest & juice lemon, peel, shred and squeeze zucchini) before you start the oven. Cake comes together quickly after all the ingredients prep is done.
Trish - Mom On Timeout says
Thank you so much for such a thoughtful review – very appreciated! Have a great weekend!
Steffi says
I read, I made, we ATE! Perfect! I did not make the glaze, and I used Canola instead of olive oil. Will DEF make again. Thank You!
Trish - Mom On Timeout says
YES! Thanks so much Steffi!
jennifer says
I made .Cake flour advice useful .We consumed cake while still warm with glaze .Lovely light texture . Might try making with choko that someone gave me
instead of the zuchini. Yummy cake
Myra says
Do you measure the zucchini before or after you squeeze it dry?
Trish - Mom On Timeout says
After Myra – enjoy!
Andreah says
Could you add poppy seeds to this recipe? I love lemon poppy seed anything! Hubby almost has lemon poppy seed pancakes perfected!
Trish - Mom On Timeout says
Absolutely! That would be delicious!
Nino says
I tried your recipe today, and it was honestly to die for! The consistency was so moist and satisfying. And the flavor too!! Loved everything about it. Thanks for a great post. I love to bake, and this recipe is definitely getting saved 😉
Trish - Mom On Timeout says
Thank you SO much! My birthday is this week and I’m making it for myself 🙂
Virginia Stutesman says
I was anxious to try this but only had sprouted spelt flour, and used the two Tablespoons of corn starch replacement of minus two Tablespoons flour. I also substituted Xylitol for the sugar and also made powdered xylitol in my VitaMix. I let it cool thoroughly,and cut a slice before I glazed it. It was quite dry, so I cut it in slices, and glazed each piece with the lemon glaze. I popped them into the freezer and I tasted a piece while still frozen. Voila! It is a welcome cool snack on a hot day! Better than a warm cake!
Trish - Mom On Timeout says
I’m glad you were able to make it work for you Virginia!
Patty says
If using unsweetened Almond milk, do I need to increase the granulated sugar?
Trish - Mom On Timeout says
No, you sure don’t Patty!
Deborah Willlem says
Can you use 2 per cent milk in place of the almond?
Trish - Mom On Timeout says
Yes you sure can Deborah!
Carol says
Can I substitute unsweetened vanilla almond milk?
Trish - Mom On Timeout says
Yes, of course!
Kelli says
Is that wax paper you put under the batter in the loaf pan?
Trish - Mom On Timeout says
That was parchment paper Kelli – I use it all the time for baking!
selina says
have you ever added blueberries to this? I was thinking of trying that out
Trish - Mom On Timeout says
No I haven’t but now I want to lol! That would be seriously amazing!
Kimberley says
Is cake flour the same as self rising flour?
Trish - Mom On Timeout says
No it isn’t Kimberly.
TikiMom says
Did you use sweetened or unsweetened almond milk? I’m going to try making this low carb with almond/coconut flour and bochasweet. I don’t eat sugar. TY!
Trish - Mom On Timeout says
Either will work in this recipe – enjoy!
Carol says
Can I use unsweetened vanilla almond milk?
Trish - Mom On Timeout says
Yes you can Carol – enjoy!
Carol says
Unsweetened Vanilla Almond milk, not “light”
Trish - Mom On Timeout says
Yes you can Carol!
Carol says
Can I use the light vanilla almond milk?
Trish - Mom On Timeout says
Yes you can Carol!
Marie says
Can I use regular 2% milk instead of vanilla almond milk?
Trish - Mom On Timeout says
Yes Marie, you sure can!
Amy says
I’ve never used parchment paper for cakes/bread before…I worry about it bunching weird in the corners and doing something funny. Is it ok to grease and flour the pan instead?
Trish - Mom On Timeout says
Yes! Whatever you are comfortable with!
Kim says
Have you tried almond flour instead of cake flour? If so, is it an equal substitution?
How about stevia instead of sugar? I have someone who is diabetuc and has celiac disease.
Thanks
Kim
Trish - Mom On Timeout says
I haven’t tried either substitution Kim but I’d love to know how it turns out if you do!
Cassandra Lamar says
Wonder if we could make it keto friendly …. can I sub almond flour for the cake flour and use xylitol sugar. I know I can make my appropriate glaze…
Trish - Mom On Timeout says
I think it would be worth a shot Cassandra. I haven’t tried it that way myself but would love to know if it works!
Kelly Worrell says
This is one of my favorite recipes. I always have plenty of seasonal zucchini. I make it a lot!❤
Trish - Mom On Timeout says
Thank you so much Kelly!
Jolene says
Must I use almond milk? Not a fan of it.
Trish - Mom On Timeout says
You can absolutely use regular milk Jolene. Enjoy!
Don Stolfi says
What size loaf pan did you use? Thanks!
Trish - Mom On Timeout says
That pan was 8.5″ x 4.5″ but anything close to that will work. Thanks!
Thanya De Paz says
Has anyone tried this using Gluten Free AP Flour?
Trish - Mom On Timeout says
I personally haven’t but I’m pretty sure it will work 🙂
Susan S. says
I made this today and it was quite tasty. I substituted apple sauce for the eggs and coconut sugar for the sugar. My husband wants me to make this again tomorrow!!!
Sara says
I will be trying this for my boyfriend’s birthday. DO you think I could use a round cake tin instead of the loaf pan? Thank you 🙂
Danae says
I look it
CeeCee says
Hello,
Can you sub Veg oil instead of the virgin olive oil?
Trish - Mom On Timeout says
Yes you can CeeCee.
Jaylene says
I can’t wait to try this tomorrow for my father in law!!! Would I be able to double the recipe and use a normal cake pan? 9×11? My bread pans are in storage…
Jaylene says
Or I have a cupcake pan. Would this recipe work in those just adjust cook time? What do you think?
CherylD says
After reading all the comments I decided to make this recipe gluten free. I used regular milk and added an extra 1/2 cup of all purpose gluten free flour. I made a dozen muffins instead of the loaf baked them for 20 minutes and they are perfect. Moist, but not wet like the picture. I agree zucchini and lemon do go together!
Jaylene says
Oh my goodness you just answered my question! Thanks for trying this today and posting! I should have read the comments before posting my question:)
Jenn says
I don’t have Parchment paper. What do you suggest? Cooking spray ?
Jen C says
Hi, I made this yesterday and followed the directions to a T. It is super yummy! I have a ton of zucchini to use so I was going to try to make another loaf today but substitute the lemon for orange. Any recommendations on how much to use or if this is a bad idea? I know lemon is much more potent than orange so I was thinking I would need to add more orange flavoring to it. Maybe put in some orange juice and a little orange extract?
Chris says
I’ve used my Moms Recipe for Zucchini for years and have nothing but good comments on it. This was very dissapointing. So very very dry. Not making this again. I followed your recipe. Sorry, I and others don’t care for it. Way too dry. I’m glad others are enjoying it. To each their own. God Bless
Dianne Rhoades says
Lemon Zucchini cake
You state add lemons in the directions, but there is none in the ingredients.
I added 2, but don’t know if that was correct.
Trish - Mom On Timeout says
Both the lemon juice and lemon zest are listed in the ingredients Dianne…
Deborah J Fugate says
This recipe is AMAZING!! Didn’t change a thing, except using 4 mini bread pans. Friends and family loved it, which is why I’ve made 3 batches in 2 weeks!!!! The real secret is not overcooking…moist crumbs on the toothpick and they’re ready!!! 🙂
Trish - Mom On Timeout says
So glad you loved it Deborah! Love the idea of using the mini bread pans for friends and family – thank you!
Glenda says
Wow!!! I just made it and it’s outstanding! I have zucchini coming out of my ears right now, so It was baking day and I wanted to try some new recipes. Yours is a definite keeper! Thanks for the recipe. ?
Trish - Mom On Timeout says
I have the same “problem” as you Glenda – lol! Love trying new recipes as well and I’m so glad you enjoyed this one. Thank you!
Sandi Paul says
Could the cake be frozen, then glazed when thawed? Seems like some moist cakes don’t freeze well. Than you
Trish - Mom On Timeout says
I haven’t tried freezing this cake Sandi but honestly, I think it would freeze fine. I haven’t had that problem with moist cakes in the past.
Christine Bridges says
Do you have to get absolutely all the juices drained from the Zucchini? I have it down to a light dampness. Can you tell me a easy way to squeeze dry the Zucchini?
Christine Bridges says
How can I dry, get all of the juices out of the Zucchini out? I have it down to lightly damp. Do I need to get it all out. If so, can you please tell me how?
Allison says
I just made this with some zuc’s that grew to big. It is WONDERFUL!!!! So tasty.
Sheila says
I never knew zucchini and lemon belong together until I read this blog and tried this recipe.
It was so delicious and my family loved it. Everyone was so curious what was the special flavor. Thank you for this wonderful recipe. Looking to more blog posts.
Kirti Yadav says
Hey Trish, This recipe looks so delicious and tempting but I have one query what is Vanilla almond milk? Can we use normal almond milk or skimmed milk?
Colleen says
Mine tasted great but didn’t rise much, what happened
Cindy says
Is it unsweetened or regular vanilla almond milk.?
Marsha says
I followed this recipe completely. I think it came out perfect, and it did rise and looked just like the picture. It was delicious! Thank you a great recipe!
Marianne says
Does recipe really call for 2 cups of flour? I followed ingredient list and batter was so thick there was no pouring possible.
Trish says
I made this yesterday substituting cucumber for the zucchini (same amounts and preparation) because I have a ridiculous bounty of cucumbers this year. It was quite tasty with a nice, bright lemon flavor. My daughter suggested adding poppy seeds to the next batch, which I think will be a nice addition. Thanks for sharing this recipe!
Denise says
I’m wondering if you can cut down the sugar? That seems like a lot to me. Otherwise it looks very delicious and would love to make this!
Trish - Mom On Timeout says
I think you could probably cut out 1/4 cup of sugar without any adverse effects on the recipe Denise. Maybe try it with just 1 cup and see how it goes and then if you’d like to cut out more the next time you can give it a go?
Catry says
Can you freeze?
Trish - Mom On Timeout says
I haven’t but I don’t see why not 🙂 I think it would freeze just fine.
Cindy says
Am wondering if this will turn out at all if something like Spelt or Almond flour is used? Maybe if I add the cornstarch? Am trying to steer clear of white flour.
Trish - Mom On Timeout says
Another reader just made the Carrot Apple Zucchini Bread (http://www.momontimeout.com/2017/07/carrot-apple-zucchini-bread-recipe/) with almond flour and said it turned out wonderfully so I think it’s definitely worth a try.
Marie T Pracko says
Hi there, Can this be made in a bundt cake pan?
Trish - Mom On Timeout says
I haven’ tried Marie but I think it would work. It is VERY moist though so if you do try it, make to sure to liberally grease your bundt pan.
phyllis bienstock says
do I need to peel the zuchinni first?
thanks
Phyllis
Trish - Mom On Timeout says
No you don’t 🙂
Michelle Torres says
I made these into cupcakes today (it made about 20 total) and they turned out amazing! I baked for about 25 mins. Fantastic!
Trish - Mom On Timeout says
That’s great to know Michelle – thank you!
dianna says
can i use regular milk in place of milk listed ?
Trish - Mom On Timeout says
Yes you sure can Dianna!
Emma says
Hi
Would you be able to convert to U.K. measurements? I’ve tried using cups etc before but never seems to work!
TY
Trish - Mom On Timeout says
I would just google for a conversion calculator Emma – that should do the trick!
Maria says
Ive made this cake but it came out raw.
Have you omitted the baking soda that all zuchinis bread and cake have
Its flavorful but raw
Please reply
Trish - Mom On Timeout says
Nope, I didn’t omit anything 🙂 Might want to check your oven temperature? This cake is very dense and moist but please don’t mistake that for “raw”. I’ve had hundreds if not thousands of rave reviews on Facebook from others who have made the cake. Maybe review the recipe again?
Izabela says
This cake is delicious! I did make one change, omitted the eggs and added an extra tsp of baking powder to make it vegan.
Trish - Mom On Timeout says
Wow! That’s awesome! So glad you enjoyed the recipe 🙂
Sharon Murphy says
My powdered sugar and lemon juice for the glaze clumped up….not able to drizzle. I heated it up for 15 seconds, stirred, and another 15 seconds before it was pourable. Did I miss a step?
Trish - Mom On Timeout says
Did you use 2 tablespoons or 2 teaspoons of lemon juice? Should be tablespoons. You don’t need to microwave it at all. If it is too thick for some reason, just add a little more lemon juice, half a teaspoon at a time.
Sophie says
Hi!
Just wondering if we can leave it on the counter or if I should leave it in the fridge? Thanks 🙂
Trish - Mom On Timeout says
It can be left out but I do prefer the cake cold.
Kevin says
Do you measure the zuccini before or after you squeeze it dry?
Trish - Mom On Timeout says
After Kevin. Thank you!
Janet says
I made this yesterday and I couldn’t stop nibbling at it all day! Delicious! I subbed whole milk for the almond milk as I didn’t have any on hand. Used all-purpose flour, following the directions to use as cake flour. It all turned out great! I’m in the process of figuring out the calories and will post that once I’m finished.
Janet says
Hello again! I calculated the calories to be 3,292 for the entire original recipe. At 10 servings, that’s 329 calories per serving. Worth every calorie!
Marisa says
Hi Trish, Could you use pastry flour?
steven salisbury says
seemed to me something was left out of the recipe. we followed it to the letter, result was bland, and cake like, with little rising. looked nothing like the pictures on the page.
Trish - Mom On Timeout says
I too followed the recipe to the letter and the pictures are obviously what the result was 🙂 Maybe check the ingredients list again?
steve says
Didn’t have much taste and probably could have used some baking soda
Randy says
The original recipe did not show how much baking powder to use. I used a told. Mine raised nicely and was very good. I could have left it in the oven for the full 55 min and it would have been perfict.
Randy says
Sorry table spoon. Not toad
Kathy says
Hi I am looking forward to trying this. Is there a brand of cake flour that you prefer?
Mary says
I made a key lime version of this. I used a mix coconut cream and almond milk and a mix of AP flour, rice flour and coconut flour with AP being the majority as the other two can make things a bit too dense. I also cut the sugar down to 1 cup and did mostly coconut sugar with a little date sugar. It was very tasty and only took 45 minutes.
Linda says
Is the zucchini measured before or after squeezing the moisture out?
leslie says
Hi there: Can’t wait to make this. I have about 12 people to serve. Would I triple the ingredients to put it in a large sheet pan? Thanks, Leslie
alan says
Do you cook the zucchini first?
Trish - Mom On Timeout says
No Alan, it goes in raw.
Linda Layer says
I have bags of frozen zucchini left that I would like to use up before new crap comes in. Have you ever used frozen?
Linda
Trish - Mom On Timeout says
I haven’t Linda but as long as you drain and squeeze dry I don’t see why it would be a problem.
Michelle says
I use frozen zucchini often and it works fine. In fact, I just go ahead and grate zucchini (a great use for the huge ones) and freeze them in 2 cup portions.
Crystal says
How many loaf pans dose the recipes make
Trish - Mom On Timeout says
One.
Teresa Davis says
I would like to add blueberries to the recipe – have you ever tried that?
Trish - Mom On Timeout says
I haven’t but I’m sure it would be delicious!
Tina says
I added poppy seeds! It was really good, also I used low fat oil instead of Olive oil. This recèpe is so flexible you could do anything with it and it’s delicious!
Jeana says
I am making it today but I am turning it into cannabis lemon and zucchini bread. Using cannabis flower in it. And also making a regular loaf
Trish - Mom On Timeout says
Sounds wonderful!
Lisa says
What size loaf pan did you use & did you cook in a gas oven or electric?
Thanks, going to try it today.
Trish - Mom On Timeout says
I used a 9 x 5 but it will fit in an 8 x 4. I have a gas oven.
Michele says
I made this today. Followed the recipe. My zucchini was grated a day ahead and drained. After looking at the pic again Mine looks just like the pic, so is this how it suppose to be?
Not completely done. Taste was ok.
I give it a B-
Trish - Mom On Timeout says
It’s an exceptionally moist cake so are you sure it wasn’t “done” or was it just moist? That’s how it should be 🙂
Lynn says
Would you need to add extra vanilla if using regular milk?
margaret jackson says
can you double the recipe and cook it in a bundt pan or pound cake pan??
Kathy says
Any thoughts on how well this would freeze.
Judi says
I’m planning on trying this recipe with heavy cream instead of milk. What do you think?
Liz says
Any recommendations if I want to make this in a bundt pan? Thanks!
Diane says
I’d like to make a vegan version of this delicious-looking cake. What do yo suggest substituting for the eggs?
AJoyFilledKitchen says
I’m planning to try this one and I am a Vegan baker. I generally have great luck with aquafaba (the liquid from a can of chickpeas). Or I might try flax egg (1Tbsp ground flax seed, 3 Tbsp water, let set for 10 min).
ELEANOR TURRINGTON says
I was just thinking that this would be vegan if subbed the egg with banana! I usually sub one mushed up banana per one egg 🙂 pinning with this suggestion 🙂
El x
Courtney says
Made this just this morning .. absolutely amazing!! Thanks for sharing the recipe!!
Bea says
I made this and after baking for 90 minutes the top was getting dark and I pulled it out. It was so undercooked Ihad to throw it away. I think it may have been the zucchini. I shredded and pressed and let it sit while mixing the other ingredients and when I went to add it I could see more moisture. I was so disappointed because it looks so good and has my favorite things – zucchini and lemon.
Any zucchini drying tips?
Trish - Mom On Timeout says
I honestly don’t think it was the zucchini Bea. A little moisture would be okay in this cake. When I grate my zucchini, I grate it directly onto a towel. Then I wrap the towel around the zucchini and wring it out. This gets the “dryest” zucchini for me. Unless your zucchini was just soaking wet, I think it must be something else. Can you run through the ingredients list again real quick and see if anything else pops out?
Denise says
I had the same problem with this recipe. It tastes good but has a goo texture, nothing resembling cake or bread. Should the zucchini be 1 1/2 cups before or after the squeezing? Maybe I had too much zucchini?
Trish - Mom On Timeout says
It’s 1 1/2 cups after squeezing.
Cara Dicole says
I know this varies, but on average, how many zucchinis is 1 1/2 cups shredded?
Trish - Mom On Timeout says
It does Cara but about 1 medium zucchini. Enjoy!
Kathy Roberts says
Can you use Coconut Milk rather than Almond Milk?
Trish - Mom On Timeout says
I would imagine that coconut milk would be fine Kathy. Thanks!
Joan says
I made this today and it is delicious! Very moist!
Thanks for the recipe.
Jacki French says
looking forward to trying this recipe
Trish - Mom On Timeout says
Thanks Jacki!
Judy says
Any thoughts on usign a gluten free flour????
Trish - Mom On Timeout says
I haven’t tried it with gluten free flour but isn’t it a 1:1 ratio? I would just use it as you normally would, not worrying about the fact that it calls for cake flour. Best of luck!
AnnCW says
I have made it with GF flour 2 times and use the cake flour conversion and it’s delicious. Making vegan right now and I bet it’s still delicious.
Silvia says
Hi Ann may i ask u which GF flour u used?
Vanessa says
Hi Judy! Did you try this with the gluten free flour? If so, how did it turn out??
Thanks in advance!
Stace says
I used 1 1/2 cups gluten free flour and 1/2 cup rice flour and coconut almond milk. It smells and looks devine I will try a piece in the morning after I glaze it. ??
Jennifer says
Well?? Lol
Also. What kind of rice flour did you use?
Beth J says
This recipe is awesome. I did substitute gluten free flour today and it turned out great. I was trying a new recipe for all-purpose GF flour that I hadn’t used before. Ratios were: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour. Once I had my mixture, I used the exact amount of it as the flour component. I did followed the suggestion for making cake flour out of all purpose flour by removing 2 Tbsp of the “all purpose” flour and adding 2 Tbsp cornstarch. I’m new with trying to go wheat-free but I think cornstarch is GF.
Anonymus says
For GF don’t dry your zucchini.
Susan McGohan says
I just made it w/ Krusteaz g-free all purpose flour & it’s delicious!
Anne Marie Harvey says
I am a diabetic and am wondering if you could post or send me the nutritional Information. It looks amazing.
Trish - Mom On Timeout says
I would google nutritional calculator and pop the ingredients in. That should give you everything you’re looking for. Enjoy!
KMP says
Just made this tonight, it was delicious! But I think I messed up with the olive oil, was it 6 Tablespoons or 6 teaspoons? I couldn’t figure it out and went with 6 teaspoons…..still loaf was delicious! Thank you!
Trish - Mom On Timeout says
Yay! We just love it! It’s 6 tablespoons but honestly, if you can use less and still have it turn out great, I would go with the 6 teaspoons. Less fat and all 🙂 Thanks so much for letting me know how it turned out for you.
Nancy says
I wish the recipe had the nutritional information.
Trish - Mom On Timeout says
You can google “nutritional calculator” and pop the ingredients in. That should give you everything you’re looking for. Enjoy!
Christina says
Looks great. I will be giving this a try soon. We have fresh zucchini also. YUM.
Trish - Mom On Timeout says
Awesome Christina! I know you’re going to love it!
Charlene says
Can I use regular milk and All-purpose flour?
Teresa says
I was also wondering if you can use regular milk and all-purpose flour?
Trish - Mom On Timeout says
Yes you can! Here is how to convert all purpose to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/
Mary says
Hi Trish,
I made this yesterday and it tastes great. However, it is very heavy and dense…kind of “rubbery”. I made this substituting skim milk. I’m wondering if that made some sort of difference and whether or not this is how it is supposed to be.
Thank you!
Trish - Mom On Timeout says
You sure can Charlene! Here is how to convert the all purpose flour to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/
Lisa says
Can you use regular milk?
Trish - Mom On Timeout says
You sure can Lisa!
Amy says
This is 1 and 1/4 cup baking powder?? I’ve never seen this before is this Right?
Connie Songbird says
It says tsp not cup…big difference !
Jonae Harness says
Do you refrigerate the cakes? They are delicious btw!
Thank you.
Jonaé