Lemon - zucchini cake with poppy seeds

Ingredients

• 2 eggs 

• 50 g regular sugar

• 60 g brown sugar

• 1 tsp vanilla extract 

• 2 tbsp oil or butter, melted

• 1 lemon, zested and juiced (~60 ml)

• 1 medium zucchini, grated (~350 g)

• 250 g wheat flour

• 1 tsp baking soda 

• a handful of poppy seeds 

Method

1. Beat the eggs with sugar and vanilla extract, then add butter and mix well. 

2. Gradually stir in the lemon juice, then add the zest as well. 

3. After grating the zucchini, squeeze out the liquid thoroughly with your hands (about 200 g of zucchini should remain after). 

4. Add the grated zucchini to the egg mass, mix well. 

5. In a separate bowl, add soda to the flour and then, constantly mixing, fold it in the wet ingredients. 

6. Add in the poppy seeds. 

7. Then transfer the dough to a loaf-shaped baking mould lined with baking paper.  

8. Bake in a preheated oven at 180 degrees for 50 minutes - 1 hour.  

Time: 10 + 50 minutes

Servings: 12+