Zesty Zucchini Cake
This cake is many things: zesty, zingy, zippy but most of all it uses up the zillions of zucchinis in your vegie patch at this time of year! It has a moist crumb, uses pantry-staple ingredients and is very easy to throw together at a pinch.
For the cake:
1 cup, packed, of coarsely grated zucchini
½ cup olive oil
2/3 cup caster sugar
Zest of one lemon
1 2/3 cups self raising flour
1 tsp baking soda
For the icing:
Juice of one lemon
Preheat oven to 180 degrees celcius. Grease a 20cm springform pan, lining the base with baking parchment.
Place grated zucchini in a fine sieve over the sink and press with a kitchen implement or your fist to get as much water out as you are able.
Whisk together oil, sugar and eggs until well combined and a light yellow colour. Whisk in lemon zest. Stir through zucchini. Sift in flour and baking soda and fold until just combined. Pour into prepared tin and bake for 40 minutes or until a skewer inserted into the centre comes out clean.
I love this cake iced with plain old lemon icing, for a morning or afternoon treat!