Lemon Zucchini Plumcake is a delightful treat that brings together the zesty brightness of lemon with the subtle sweetness of zucchini. The best part? It’s incredibly quick to prepare—ready in just 10 minutes! This cake is not only satisfying but truly one of the best I’ve ever made (and I mean it, I’m not exaggerating). With its moist texture and delicious flavor, it makes for a perfect snack or dessert any time of the day. Let’s dive into this simple yet scrumptious recipe!
Ingredients
- 200 g di farina di mandorle finissima
- 180 g di zucchine grattugiate (ben strizzate)
- 15 g di farina di cocco
- 1 cucchiaino di bicarbonato di sodio
- 1 cucchiaino di cannella in polvere (facoltativa, ma ci sta benissimo)
- 60 ml di olio di cocco fuso (oppure olio di avocado o altro olio neutro)
- 120 ml di miele o sciroppo d’acero
- 1 cucchiaio di scorza di limone (circa la scorza di 1 limone non trattato)
- 30 ml di succo di limone fresco
- 1 cucchiaino di estratto di vaniglia
- Facoltativo: 100 g di noci tritate o gocce di cioccolato fondente
Si conserva:
- A temperatura ambiente per 2 giorni (in contenitore ermetico)
- In frigorifero fino a 5 giorni
- O puoi congelare le fette singole per averle pronte all’occorrenza.
Directions
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Preheat the oven to 175°C (350°F). Line a loaf pan (approximately 22×12 cm) with parchment paper or grease it well with a thin layer of oil.
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In a large bowl, combine the dry ingredients: almond flour, coconut flour, baking soda, salt, and, if using, cinnamon.
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In another bowl, beat the eggs. Add the melted coconut oil, honey or maple syrup, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
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Gradually combine the dry ingredients with the wet ingredients, stirring just enough to combine.
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Gently fold in the grated and well-squeezed zucchini (it should be nearly dry), along with the nuts or chocolate if desired.
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Pour the batter into the prepared loaf pan, leveling the surface with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
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Let it cool in the pan for 10 minutes, then transfer the plumcake to a wire rack to cool completely before slicing.
Note on squeezing zucchini: Grate the zucchini, wrap it in a clean kitchen towel, and press firmly to remove excess moisture. This step is crucial; if the zucchini is too wet, the cake will be overly moist.
Si conserva:
- A temperatura ambiente per 2 giorni (in contenitore ermetico)
- In frigorifero fino a 5 giorni
- O puoi congelare le fette singole per averle pronte all’occorrenza.
This recipe is 100% dairy-free if you use coconut or avocado oil. It’s naturally gluten-free and low glycemic, making it a great choice for those following a balanced diet.
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: 55–65 minutes
Servings: 10 slices
Nutrition Info: Approximately 150 calories per slice.
How to Serve Lemon Zucchini Plumcake, ready in 10 minutes and truly satisfying: it’s one of the best I’ve ever made (and I mean it, I’m not exaggerating)
Serve this Lemon Zucchini Plumcake warm or at room temperature. It pairs beautifully with a cup of tea or coffee, making it an ideal afternoon snack or a lovely breakfast option. You can enjoy it plain or add a light glaze of lemon icing for an extra touch of sweetness.
Variations
- Add-ins: Consider adding dried fruits, such as cranberries or raisins, for added sweetness and texture.
- Spices: Personalize the flavor with nutmeg, ginger, or even cardamom.
- Gluten-Free Flours: For a different texture, experiment with other gluten-free flours, such as oat flour or rice flour, while maintaining the same proportions.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but ensure it is thoroughly thawed and drained before adding it to the batter.
2. What can I substitute for honey or maple syrup?
You can use agave nectar or date syrup as a substitute for honey or maple syrup.
3. How long can I store the Lemon Zucchini Plumcake?
The plumcake can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen in individual slices for longer storage.