Scrumptious Zucchini Lemon Poppy Seed Cake

I’ve always loved the combination of zucchini and lemon in baked goods. There’s something about that fresh, citrusy kick that makes even the most simple cake feel special. When my garden gives me more zucchini than I know what to do with, this cake is one of my go-to recipes.

The addition of poppy seeds isn’t just for looks – they add such a nice little crunch and nutty flavor that works perfectly with the tender cake. Plus, this recipe is a great way to sneak some vegetables into dessert (though I won’t tell if you don’t). I often make this cake on Sunday afternoons, and it never lasts more than a couple of days in our house.

Whether you’re looking to use up extra zucchini or just want something a little different from your usual cake recipe, this one’s worth trying. It’s simple enough for everyday baking but special enough to serve to friends over coffee.

What Kind of Zucchini Should I Use?

For this cake recipe, medium-sized zucchini are your best bet since they tend to have the perfect balance of flesh and moisture. Try to pick zucchini that are about 6-8 inches long – the really big ones can be too watery and seedy, which might make your cake too wet. When you’re grating the zucchini, there’s no need to peel it first – the dark green skin adds nice flecks of color to your cake and contains extra nutrients. If your zucchini seems extra watery after grating, just give it a gentle squeeze in a clean kitchen towel to remove some of the excess moisture before adding it to your batter.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this lemony cake:

• Poppy seeds: You can skip the poppy seeds or replace them with chia seeds – though they’ll add a slightly different texture. Black sesame seeds work too, but will change the cake’s look.
• Almond meal: Out of almond meal? Use finely ground sunflower seeds, or replace with an equal amount of all-purpose flour. The texture will be slightly different, but still good!
• Brown sugar: White sugar works fine here – just add 1 tablespoon of molasses if you have it. Coconut sugar is another option, though it might make the cake a bit darker.
• Zucchini: Yellow summer squash works perfectly as a 1:1 swap. If using patty pan squash, make sure to drain it well after grating.
• Cream of tartar: For each 1/2 teaspoon of cream of tartar, you can use 1 teaspoon of white vinegar or lemon juice instead.
• Milk: Any milk works here – plant-based options like almond or oat milk are fine substitutes. Just avoid strongly flavored ones like coconut milk.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with zucchini is excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your cake might end up dense and soggy. When separating your eggs, take extra care not to let any yolk slip into the whites, as even a tiny bit of yolk will prevent them from whipping up properly and affect the cake’s final texture. For the fluffiest result, bring your eggs and butter to room temperature before starting, and don’t overmix the batter once you’ve added the flour – stop as soon as the ingredients are just combined. Finally, when making the lemon glaze, add the lemon juice gradually until you reach the perfect consistency – it should be thick enough to coat the back of a spoon but still pourable.

What to Serve With Zucchini Lemon Poppy Seed Cake?

This bright and fresh cake pairs perfectly with your favorite hot beverages – I love serving it with a cup of Earl Grey tea or a smooth latte. For an extra special touch, add a dollop of lightly whipped cream or a scoop of vanilla ice cream on the side. If you’re serving this for brunch, consider adding some fresh berries or a fruit compote to the plate – strawberries and raspberries work particularly well with the lemon flavor. You can also dress it up with a drizzle of honey or a sprinkle of powdered sugar right before serving.

Storage Instructions

Keep Fresh: This zucchini lemon poppy seed cake stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you might want to pop it in the fridge where it’ll stay good for up to a week. Just make sure to wrap it well to keep it from drying out!

Freeze: Want to save some for later? Cut the cake into slices, wrap them individually in plastic wrap and aluminum foil, then place in a freezer bag. They’ll keep nicely for up to 3 months. This way, you can grab a slice whenever you’re craving something sweet!

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge or for about 2-3 hours at room temperature. If the glaze gets a bit sticky, you can always make a fresh batch to drizzle over top – it takes just a few minutes to whip up!

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 300-350 g

Ingredients

For the cake:

• 4 tbsp poppy seeds
• Finely grated zest from 2 lemons
• 1/3 cup milk, warmed
• 1 cup unsalted butter, room temp (2 sticks)
• 1 cup brown sugar, packed
• 4 large eggs, yolks and whites divided
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup finely ground blanched almonds or almond meal
• 8 oz zucchini, coarsely shredded
• 1/2 tsp cream of tartar

For the lemon icing:

• 2 cups powdered sugar
• 2 tbsp butter, melted and hot
• 2 to 3 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated

Step 1: Prepare the Pan and Infuse Poppyseeds

• 4 tbsp poppy seeds
• finely grated zest from 2 lemons
• 1/3 cup milk, warmed
• 1 cup unsalted butter, room temp (for pan greasing)

Preheat your oven to 375°F (190°C).

Butter a 9-inch springform pan and line the bottom with parchment paper for easy removal.

In a small bowl, combine the poppy seeds with the finely grated zest from 2 lemons.

Heat the milk until hot (but not boiling), pour it over the poppyseed and zest mixture, and let it cool to infuse the flavors.

Step 2: Mix Dry Ingredients

• 1 1/2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup finely ground blanched almonds or almond meal

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground almonds (or almond meal) until evenly mixed.

This step ensures the raising agents and almonds are well dispersed in the flour for an even bake.

Step 3: Cream Butter and Sugar, Add Yolks and Vanilla

• 1 cup unsalted butter, room temp (remaining after pan greasing)
• 1 cup brown sugar, packed
• 4 large eggs (yolks only, reserve whites)
• 1 tsp vanilla extract

In a large mixing bowl, cream the remaining room temperature butter with the packed brown sugar until very light and fluffy.

Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.

Then add the vanilla extract and mix to combine.

I find that creaming the butter and sugar for a good 3-5 minutes really helps to aerate the batter and make the cake lighter.

Step 4: Combine Batter with Zucchini and Poppyseed Mixture

• mixture from Step 2
• mixture from Step 3
• 8 oz zucchini, coarsely shredded
• poppyseed and lemon zest mixture from Step 1

Gradually add the flour mixture from Step 2 into the creamed butter mixture from Step 3, mixing just until incorporated.

Gently fold in the coarsely shredded zucchini, then fold in the cooled poppyseed and lemon zest mixture from Step 1.

Be careful not to overmix at this stage to keep the batter tender.

Step 5: Whip Egg Whites and Fold In

• 4 large eggs (whites only, reserved from Step 3)
• 1/2 tsp cream of tartar
• batter from Step 4

In a separate clean bowl, whisk the reserved egg whites with the cream of tartar until stiff peaks form.

Gently fold the whipped egg whites into the cake batter, working in batches if needed, to keep the batter light and airy.

I like to use a large spatula for this step and fold slowly to avoid deflating the egg whites.

Step 6: Bake the Cake

• batter from Step 5

Scrape the finished batter from Step 5 into the prepared springform pan, smoothing the top with a spatula.

Bake in the center of the oven at 375°F (190°C) for 45-50 minutes, or until the cake is set and a tester inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then release the springform and transfer to a wire rack to cool completely before frosting.