So yesterday I posted about our glut of zucchinis. To be honest, I’m not a huge fan of them, and we have a lot of zucchinis! I remembered making zucchini cakes back in year 8 Home Science (those were the days!), and thought I might give it a go. I got onto taste.com.au to get a basic recipe, and then, being me, changed it. It turned out beautifully spicy and moist, and I have had to limit myself, otherwise I would have eaten the whole thing.
1c plain flour
1/2 c sugar
1/2 t cinnamon
1/2 t mixed spice
1/2t baking powder
1/2 t bicarb soda
250g grated zucchini
1t vanilla extract
1/2c oil (I used canola)
1. Place flour, sugar, cinnamon, mixed spice, baking powder, and bicarb soda in a bowl (you could sift it if you wanted – I rarely do).
2. Add in sultanas, then stir to combine
3. Add zucchini, eggs, vanilla, and oil and stir until the batter is well combined.
4. Place in a baking pan (I used a 10 by 25cm loaf pan).
5. Bake at 180*c for 45 minute or until cooked through. (longer if your oven is not fan forced).
I iced it with a lemon glaze, but you could leave it off and serve warm with butter too.
I made a double quantity of the recipe, and sent one up to my in laws (who live about 300m away – across the dam) to try out. My father in law is not a big fan of new recipes, but he does enjoy a homemade cake, so we will see how he liked it.
I am going to make several of these and freeze for later in the year.