This zucchini cake recipe is very yummy.  I’m not sure where the recipe came from it was given to me by a friend – along with a large zucchini.  It’s very moist and can be iced with cream cheese and icing sugar blended together with a squeeze of lemon should you be that way inclined.

Zucchini cake recipe ingredients

3 cups pl flour

2 teas bicarb soda

1/2 teas baking powder

3/4 teas nutmeg

1 1/2 teas ground cinnamon

sift all this together

1 1/2 cups sugar2 cups grated zucchini, squeeze moisture out

1 cup drained pineapple

1 cup chopped dates, sultanas

3/4 cups chooped walnuts

1 cup veg oil

1 teas vanilla ese

3 eggs

Preheat oven 170-180c.  Beat eggs until frothy, beat in sugar.  Add oil, vanilla, zucchini and pineapple.  Add dry ingredients and dates / sultanas.

Place in a lined slap – it’s large.  cook 35 mins – hour (depending on how deep your mix it)

Cool – ice (or leave as is)

I love cooking on a cold winter day and the Zucchini cake recipe makes such a moist and almost juicy cake I know you will enjoy it.  When I look over my website analytics I regularly discover that this is my most downloaded recipe.  I wonder if that’s because zucchinis are a boom or bust crop – you either have thousands or none.  Did you know excess zucchini can be grated and stored frozen and then it can be added to slow cook meals, bolognaise, or zucchini cake all year around!  Enjoy!

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