Spring is here in Sydney and full optimism, I’ve planted some zucchini in the garden.
Full of hunger, the possums and bandicoots have started scoffing the plants.
Time to buy some netting.
But here’s the proof that I have managed to grow veggies before.
Full of optimism, I’ve dusted off our fave zucchini cake recipe. This is a lusciously moist cake, best eaten with a fork, plastered in cream cheese icing.
My kids and husband, most of whom would never touch a zucchini, love this cake.
I copied this recipe down from one from a newspaper about four years ago, and have adapted it a bit since then.
Must make better notes in future when I copy recipes so that I can do a proper acknowledgement.
Spicy Zucchini Cake – Nutty, Simple, Moist and Delicious
200g brown sugar
170ml vegetable oil of your choice
2 cups of finely grated zucchini
90g slivered almonds
100g SR flour
100gr SR wholewheat flour
1tsp ground cardomon
1tsp ground cinnamon
1. Heat oven to 170 degrees C
2. Beat eggs and sugar together until thick and creamy.
3. Add in oil slowly whilst beating.
4. Fold in the zucchini, almonds, flours and spices… gently!
5. Pour into cake pan, I use a large round or square one, or a slice pan or even muffin cases.
6. Bake for 25 – 45 minutes depending on size of tin used.
7. Frost with cream cheese frosting made from 200g cream cheese, 50g icing sugar and one tsp lemon juice. (This makes a LOT of frosting, so great if you love it thick, or you can reduce the quantities.)
You might also like this zucchini bread recipe, it’s a fair bit healthier more of a daily cake than a lovely treat.
Have you made zucchini cake?
Do you grate finely or thickly?
Your favourite icing?