betty's lemon and poppyseed zucchini bunt

Name: Betty's Lemon and Poppyseed Zucchini Bunt
Prep time: 20 min
Cook time: 1 h
Yield: 16
Cuisine: American
Ingredients: ## CAKE; 2-3 large or 6-7 small zucchini; 4 large eggs; 1 cup(s) vegetable oil; 1/2 cup(s) plain yogurt or sour cream; 2 teaspoon(s) vanilla or lemon extract; 1 1/2 cup(s) brown sugar, firmly packed; 2 tablespoon(s) lemon zest (from about 3 large lemons); 3 tablespoon(s) poppy seeds; 2 1/2 cup(s) plain flour; 1 teaspoon(s) cinnamon (the secret ingredient); 2 teaspoon(s) bicarb; 2 teaspoon(s) baking powder; ## SIMPLE LEMON DRIZZLE; 2 cup(s) icing sugar; 2 - 3 tablespoon(s) freshly sqeezed lemon juice

2 Pinches 1 Photo

Betty Bramanis

Sydney

Updated on May 6, 2024

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.

Rate

prep time 20 Min

cook time 1 Hr

method Bake

yield 16 slice(s)

Ingredients

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

How To Make betty's lemon and poppyseed zucchini bunt

Step 1

Pre-heat the oven to 350 degrees F/ 170 degrees C and well grease a 12 cup bunt tin. Set aside.

Step 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.
Step 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.
Step 4

Add in the zucchini, lemon rind and poppyseeds. Mix well.
Step 5

Add in the flour, cinnamon, bicarb and baking powder. Fold through well.
Step 6

Pour into the prepared tin and bake for 60 - 70 minutes, or until cooked when tested with a toothpick.
Step 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.
Step 8

To make the lemon icing drizzle - combine icing sugar and lemon juice. Stir well until a thin drizzle is achieved.
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