This cake is light in flavour and texture. It uses olive oil, which works well with the juicy zucchinis. I added hemp seeds for a little texture, but also to add more goodness.
Serves 12
Prep time 10 minutes
Cook time 30-35 minutes
Skill Easy
4-6 (2 cups) medium zucchinis, coarsely grated
2 cup flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup brown sugar
¼ cup oil, extra for greasing
1 tsp vanilla extract
1 lemon, zest
½ cup hemp seeds
Icing
1 cup icing sugar
Juice from ½ lemon
Method
Heat the oven 180degC.
Grease a 20cm square baking tin with oil and line with baking paper.
Sieve the dry ingredients and set aside.
In a medium-sized mixing bowl, add the eggs, sugar, oil, vanilla and lemon zest. Beat well to combine.
Add the grated zucchini and mix to combine.
Gently stir in the sifted dry ingredients and add the hemp seeds. Mix until just combined. Pour into the prepared tin and bake for 30-35 minutes or until a skewer comes out clean when inserted in the centre of the cake.
Remove from oven and allow to cool in tin.
Meanwhile, make the icing by adding lemon juice - a little at a time - to the icing sugar. Mix well to remove all lumps. You want the consistency to be pourable so that it will easily spread over the cake. You don’t want a thick coating, just enough to glaze the cake. Enjoy.
