TUESDAY's EATS

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).

Enjoy!