ZUCCHINI CAKE
Yes I know, not another zucchini cake? I am always looking for ways to keep using up the prolific zucchinis. This cake is light in flavour and texture, it uses olive oil which works well with the juicy zucchinis. I added hemp seeds to add a little texture but also to add more goodness.
Preparation time - 10 minutes
Cooking time 30-35 minutes
Skill - easy
Serves 12
Ingredients
4-6 (2 cups) medium zucchinis, coarsely grated
2 cup flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup brown sugar
¼ cup oil, extra for greasing
1 tsp vanilla extract
1 lemon, zest
½ cup hemp seeds
Icing
1 cup icing sugar
Juice from ½ lemon
Method
Preheat the oven 180C
Grease a 20cm square baking tin with oil and line with baking paper
Sieve the dry ingredients and set aside
In a medium sized mixing bowl, add the eggs, sugar, oil, vanilla and lemon zest, beat well to combine.
Add the grated zucchini, mix to combine.
Gently stir in the sifted dry ingredients and add the hemp seeds. Mix until just combined. Pour into the prepared tin and bake for 30-35 minutes or until a skewer comes out clean when inserted in the centre of the cake.
Cool in tin.
Meanwhile make the icing by adding a little lemon juice at a time to the icing sugar. Mix well to remove all lumps. You want the consistency to be pourable so that it will easily spread over the surface of the cake. You don’t want a thick coating just enough to glaze the cake.
Enjoy.