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Zucchini cake
Zucchini cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Ingredients:
  • 150g plain flour
  • 150g caster sugar
  • 2.50 gm cinnamon
  • 2.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 250g grated zucchini
  • 150g raisins
  • 150g sultanas
  • 75g chopped toasted pecans, plus a few whole, to garnish
  • 2 eggs
  • 4.40 gm vanilla extract
  • 125ml olive oil
  • 150g icing sugar
  • 1 tsp finely grated lemon rind
  • 1-10.50 gm lemon juice
Instructions:
  • Preheat your oven to 180°C and prepare a 25 x 10cm loaf pan by greasing and lining the base.
  • In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and a pinch of salt. Add zucchini, raisins, sultanas, and pecans. In a separate bowl, whisk together eggs, vanilla, and oil. Stir the wet ingredients into the dry mixture. Transfer the batter into a prepared pan and bake for 1-1 1/4 hours or until a skewer inserted into the cake comes out clean. Let it cool briefly, then transfer to a wire rack to cool completely.
  • Prepare the icing by mixing icing sugar, lemon rind, and lemon juice until smooth. Once the cake has cooled, generously drizzle it with the icing so it cascades down the sides, then sprinkle extra nuts on top. Store the cake in an airtight container where it will stay fresh for 4-5 days.

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