INTRODUCTION

Lemon Thyme & Zucchini Cake is a delightful treat that combines fresh flavors with a unique twist. This recipe is great for any occasion, whether it’s a cozy afternoon tea or a family gathering. The mixture of lemon and thyme gives this cake a refreshing taste, while the zucchini keeps it moist and tender. It’s a perfect cake for those who enjoy baking and want to try something a little different.

WHY YOU WILL LOVE THIS RECIPE

You will love this Lemon Thyme & Zucchini Cake for several reasons. First, it is simple to make, even for those who are new to baking. Second, the flavors blend beautifully together. The zing from the lemon pairs perfectly with the earthy notes of thyme and the soft texture of zucchini. Also, zucchini adds a lot of moisture making the cake fluffy. Finally, it can be enjoyed at any time, whether as a snack, breakfast, or dessert.

HOW TO MAKE Lemon Thyme & Zucchini Cake

Making Lemon Thyme & Zucchini Cake is straightforward. Gather all your ingredients and equipment, and follow the step-by-step instructions. You will soon have a delicious cake that impresses your family and friends.

EQUIPMENT NEEDED

Before you get started, ensure you have the following equipment:

Mixing bowls
A whisk or electric mixer
A spatula
A cake tin (8-inch round or loaf pan)
Measuring cups and spoons
Grater (for the zucchini)
Oven

Ingredients You’ll Need :

To make Lemon Thyme & Zucchini Cake, you will need the following ingredients:

2 medium zucchinis (about 300g)
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
Zest of 1 large lemon
1 tablespoon fresh thyme leaves, chopped
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Juice of 1 lemon

STEP-BY-STEP INSTRUCTIONS :

Preheat your oven to 350°F (175°C). Grease and flour your cake tin to prevent sticking.
Prepare the zucchini. Wash the zucchinis and then grate them using a grater. Squeeze out any excess moisture with a clean cloth or paper towel. Set aside.
Mix the wet ingredients. In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla. Whisk them together until smooth.
Add flavoring. Stir in the lemon zest and chopped thyme into the wet mixture. This will add great flavor to your cake.
Combine the dry ingredients. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine wet and dry. Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
Fold in the zucchini. Gently fold the prepared zucchini into the batter. Ensure it is evenly distributed but be careful not to mix too much.
Add lemon juice. Finally, pour in the lemon juice and fold again until everything is well-mixed.
Pour into the tin. Transfer the batter into the prepared cake tin. Smooth the top with a spatula.
Bake the cake. Place the cake in the preheated oven. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool before serving. Once baked, take the cake out of the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.

HOW TO SERVE Lemon Thyme & Zucchini Cake

Once your Lemon Thyme & Zucchini Cake is completely cool, you can serve it. You can dust the top with powdered sugar for a sweet touch. Slice it into wedges and serve with a cup of tea or coffee. It is also delicious with a dollop of whipped cream or a scoop of ice cream on the side.

STORAGE & FREEZING : Lemon Thyme & Zucchini Cake

For storage, keep the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, this cake freezes great. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. When you are ready to eat it, thaw it in the refrigerator overnight.

SERVING SUGGESTIONS

This cake pairs well with various toppings. Here are some ideas:

A drizzle of lemon glaze made from powdered sugar and lemon juice.
Fresh berries, like strawberries or blueberries, for a fruity twist.
A scoop of vanilla ice cream for a decadent dessert.
Serve it with whipped cream for a creamy complement.

VARIATIONS

Feel free to get creative with your Lemon Thyme & Zucchini Cake. Here are some fun variations:

Add nuts: Wacky walnuts or pecans can add a nice crunch.
Use different herbs: Instead of thyme, try rosemary for a different flavor.
Add spices: A hint of cinnamon or nutmeg can enhance the taste.
Gluten-free option: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.

FAQs

Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just thaw it and drain any excess water before adding it to the batter.
Is there a substitute for sugar?
You can use honey or maple syrup instead of granulated sugar, but it might change the texture slightly.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Can I replace the eggs in this recipe?
Yes, you can use substitutes like applesauce (1/4 cup per egg) or flaxseed meal mixed with water as an egg replacement.

MAKE-AHEAD TIPS FOR Lemon Thyme & Zucchini Cake

If you want to prepare ahead of time, you can mix the dry ingredients and the wet ingredients separately a day before. Store them in the refrigerator until you are ready to combine and bake. You can also bake the cake a day in advance and store it wrapped tightly. It will taste fresh and delicious when served the next day. Enjoy the process of baking and the delightful aroma of this unique cake!