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betty's lemon and poppyseed zucchini bunt

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Lemony and moist, this is more of a sweet bread than a cake. It's a great way to use zucchinis and since I love poppy seeds, it's perfect. Poppy seeds can be swapped for walnuts, just increase the amount of walnuts to 1/2 cup. Due to a son being a lemon fiend I always use lemon extract. Photo is of a 1920's wardrobe I love as my family ate all the bunt slices before I could obtain an image.

yield 16 slice(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For betty's lemon and poppyseed zucchini bunt

  • CAKE
  • 2-3 lg
    or 6-7 small zucchini
  • 4
    large eggs
  • 1 c
    vegetable oil
  • 1/2 c
    plain yogurt or sour cream
  • 2 tsp
    vanilla or lemon extract
  • 1 1/2 c
    brown sugar, firmly packed
  • 2 Tbsp
    lemon zest (from about 3 large lemons)
  • 3 Tbsp
    poppy seeds
  • 2 1/2 c
    plain flour
  • 1 tsp
    cinnamon (the secret ingredient)
  • 2 tsp
    bicarb
  • 2 tsp
    baking powder
  • SIMPLE LEMON DRIZZLE
  • 2 c
    icing sugar
  • 2 - 3 Tbsp
    freshly sqeezed lemon juice

How To Make betty's lemon and poppyseed zucchini bunt

  • 1
    Pre-heat the oven to 350 degrees F/ 170 degrees C and well grease a 12 cup bunt tin. Set aside.
  • 2
    To make the cake, grate the zucchini and squeeze out the liquid. (I use a fine strainer and push the zucchini down to remove the liquid.) You should have about 4 cups.
  • 3
    In a large bowl, combine the eggs, oil, yogurt/sour cream, extract and sugar. Mix until well combined - about 2 minutes on a medium speed.
  • 4
    Add in the zucchini, lemon rind and poppyseeds. Mix well.
  • 5
    Add in the flour, cinnamon, bicarb and baking powder. Fold through well.
  • 6
    Pour into the prepared tin and bake for 60 - 70 minutes, or until cooked when tested with a toothpick.
  • 7
    Once cooked, place on a wire rack to cool for a full 10 minutes. Turn out and remove from the tin and allow to cool. This is great served just warm with butter or allow to cool completely and drizzle with a simple lemon icing drizzle.
  • 8
    To make the lemon icing drizzle - combine icing sugar and lemon juice. Stir well until a thin drizzle is achieved.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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