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