Do you have a glut of zucchinis from your veggie patch this time of year? This delicious, zesty zucchini cake is simple to make and healthy to boot!
This zucchini cake is many things: zesty, zingy, zippy… but most of all it uses up the zillions of zucchinis from your veggie 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 of coarsely grated zucchini, packed tightly
- ½ cup olive oil
- 2/3 cup caster sugar
- 2 eggs
- Zest of one lemon
- 1 2/3 cups self raising flour
- 1 tsp baking soda
For the icing
- Juice of one lemon
- Icing sugar
Preheat oven to 180 degrees celsius. 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!
Still looking for more ways to use up your excess zucchinis?
Zucchinis can be added to a multitude of recipes including slices, brownies, bread and muffins.
You could also use a spiralizer to make zucchini “pasta” or chop up zucchinis into discs to make zucchini “chips”.
And of course, as with all excess produce, gift your excess zucchinis onto friends, family or a local food swap.