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Wednesday, 25 November 2015

Zucchini Cake

Today's little zucchini delight is a treat for anytime of the day or night. We sneak a slice with a little (ok a lot) of cream and a cuppa tea after the kids have gone to bed. Great for a lunch box snack with a smear of butter too for the kids. None of this beauty is ever wasted!

Zucchini Cake

Ingredients
  • 3/4 cup honey
  • 1 cup olive oil
  • 3 eggs, lightly whisked (from Trixie)
  • 3 cups coarsely grated green zucchini (from my garden)
  • 2 1/2 cups plain wholemeal flour
  • 2 tsp baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup pepita seeds (or any other nut or seed)
  • 1 cup whole dried pitted dates, coarsely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

Preheat oven to 180°C. Lightly grease a loaf or cake tin.

Use an electric beater to beat together the honey, oil and egg in a large bowl until pale and creamy. Add the zucchini, flour, baking powder, bicarbonate of soda, pepitas, dates, cinnamon and nutmeg, and stir with a wooden spoon until well combined. Pour into the prepared pan.

Bake in oven for 1 1/4 hours or until a skewer inserted into the center of the cake comes out clean. Remove from oven and set aside in the pan for 30 minutes to cool. Turn onto a wire rack to cool completely.

*As my oven is not working at the moment, I baked mine in the bread machine this time round. After all the ingredients were combined I poured into my bread/cake dish and baked for the same time.

Enjoy x


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