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.