Zucchini Cake
A wonderfully moist and versatile cake that makes a delicious treat out of a humble vegetable. It's easy to adapt, naturally dairy-free, and stays fresh for days.
Serves: 10-12
Cost: $7.50 NZD (approx)
Time: 1 hour
Ingredients
3 cups grated zucchini (courgette)
⅔ cup oil or melted butter
1 cup sugar (any type)
4 eggs
Optional: 1 tsp vanilla, zest of 1 lemon, or 1 tbsp cocoa powder
2¼ cups self-raising flour (or 2¼ cups plain flour + 2½ tsp baking powder)
Pinch of salt
Method
Preheat oven to 170°C. Grease and line a 22cm cake tin.
Grate the zucchini, then squeeze out excess water with your hands.
In a large bowl, combine the zucchini, oil, sugar, eggs, and any optional flavourings.
Gently stir in the flour and salt until just combined.
Pour the batter into the prepared tin.
Bake for 35-45 minutes, until a skewer inserted into the centre comes out clean. Cool slightly before serving.
Tips
Squeeze it dry: Removing excess water from the zucchini prevents a soggy cake.
Dairy-free: This cake is naturally dairy-free if you use oil.
Vegan/Gluten-free: Use flax eggs and gluten-free flour with baking powder.
Other vegetables: Substitute zucchini with grated carrot or beetroot.
Serving: Delicious warm with a dusting of icing sugar, or top with lemon icing, cream cheese frosting, or mascarpone.
