Zucchini cake. It might sound a little strange, but just like a carrot cake this amazing dessert is a great tea-time treat with the added benefit of a veggie hit! The zucchini helps create a lovely moist cake, with cinnamon bringing the perfect amount of warming spice and walnuts adding a lovely crunch. The cream cheese icing is a delicious addition that works perfectly with the cake and ties it all together. Serve for morning or afternoon tea and keep stored in an air-tight container to keep it fresh. Enjoy!
Ingredients
250g flour
2 teaspoon cinnamon
2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
380g sugar granulated
230ml vegetable oil
1 teaspoon vanilla extract
300g zucchini grated
100g walnuts chopped
90g cream cheese
60g butter
200g icing
Method
1. In a bowl, mix together flour, salt, cinnamon, baking soda and baking powder.
2. In a separate bowl, whisk eggs on high speed until frothy. Gradually add sugar, oil, and vanilla extract. Stir in the dry ingredients, a third at a time. Then stir in zucchini and walnuts.
3. Grease a round or rectangular baking dish, spoon in the mixture. Bake on 180C for up to 45 minutes. Take out of the oven and let it cool before frosting. For the icing, whisk together the softened butter and cream cheese. Add icing sugar and whisk until smooth.
