Wednesday, March 02, 2011


This is a favourite cake of ours, a little bit healthy with the zucchini, very moist and the kids love it!

Zucchini Cake

2 cups plain flour (if you really want to be virtuous, use 1/2 wholemeal).
2 medium sized zucchini to yield approx 2 cups shredded.
1 1/4 cups raw sugar
1/2 cup vegie oil
1/3 cup water
1 1/4 tsp bicarb
2 tsp mixed spiced
1 tps vanilla
3 eggs

Preheat oven to 180o. Either mix all ingredients in bowl and then bear on low for 1 minute, scraping sides as you go. OR be lazy like me and tip  it all into the food processor and process til smooth. Pour into a greased  square cake tin - bake about 40 minutes until cooked. ( stick a skewer in to test). Sit a few minutes ( not you, the cake!) before turning out onto a cooling rack Cool completely then top with cream cheese icing. I use:

About 100gms softened Philly cheese
1 tablespoon butter 
Beat together, then add about 2 cups icing sugar and a squeeze of lemon juice. 
If too runny, add more icing sugar. ( I prefer pure icing sugar, you use less and it sets up better than mixture).


1 comment:

Tas said...

Oh thatnks for sharing. I love vegie cakes. I feel that the kids are least getting some veg in with the sugar and oil.

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Crafty Mamas SHOP blog. Aussie agent for Farbenmix, Studio Tantrum, Stenzo fabric, Ottobre design. Stocking Hilco fabric, Mamu design and other cool stuff!