| zucchini cake

April 1, 2013

This recipe comes from our friend Arna, she is a chef, but this is a family recipe. In her family it was known as walnut cake and it wasn’t until Arna was fifteen and busted her mum grating zucchini that she discovered the secret ingredient. So please if a little deception helps your cause, call it walnut cake.

Sarah and I have had requests for recipes using zucchinis from friends who have an absolute glut of backyard produce. Zucchinis have this mischievous ability to hide under leaves and turn so very quickly into marrows. This cake is made from a giant marrow that was allowed to grow unchecked on our friend’s roof garden. It was half a foot long and as round as a melon. Somewhat overwhelming, and I’m sure not as sweet as it would have been if picked as a finger long baby zucchini. This is the perfect way to use a marrow. The zucchini gives the cake such a beautiful moist crumb, somewhat in the way of a carrot cake, but the zucchini itself almost disappears. It’s almost chirstmassy in its spice, and play around with amounts if you want it a little subtler. And my favourite bit, the icing and it’s crazy accoutrements. Pepitas, currants, nuts! I love how wild it looks, and gosh, it is yum. Make it now with the very last of the zucchini crop.

Zucchini Cake

¾ cup plain flour
¾ cup wholemeal flour
1 ¼ cup Castor sugar
1 tspn baking powder
1 ½ tspn cinnamon
2 tspn mixed spice
2 cups zucchini, grated
½ cup walnuts, chopped
3 free-range eggs
1 cup fruity olive oil (or sunflower)

Grease a 20cm ring tin and pre-heat oven at 180C. Place all ingredients in a bowl, and mix together. Place mix in tin. Bake for approximately 65 minutes, or until a skewer inserted, comes out clean. Cool on rack.

Cream Cheese Icing

250g cream cheese
1 cup icing sugar
1 tspn vanilla essence or the seeds scraped from a vanilla bean
1 lemon, juice and zest

Mix all ingredients until smooth (we used a food processor). Spread onto the cooled cake. Garnish with dried fruit, seeds and nuts.

We used:

2 tbsp currants
2 tbsp pepitas, toasted and cooled
2 tbsp walnuts, toasted, cooled, chopped

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Category: baking, cakes, recipes
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zucchini cake: 4 comments

  1. Vicki Z Says:

    Made this tonight. So moist, delicious, thanks so much for the recipe. I love the flecks of green!

  2. mariann Says:

    What is ‘mixed spice’? Is it a blend of spices like nutmeg, cloves and cinnamon for pumpkin pie spice or apple pie spice?

  3. romy Says:

    Hi Mariann,

    Yes, it is a blend of spices – nutmeg cloves and cinnamon. You could just use a little of each of these. Hope you enjoy the cake!

  4. Lozzles Says:

    You can’t fail with Zucchini! What a simple and tasty recipe :-). I just made it myself and when I took it out of the oven just before the hour was up I thought, “oh nein, this cake looks so dry!” But it wasn’t even. It’s perfectly moist on the inside and the cream cheese icing complements it so well. I didn’t have “mixed spice” (living in Germany and not knowing what’s going on doesn’t help) but with a bit of experimentation, I’d say my cake has sufficient spices in it. Like I said, I don’t think you can go wrong! Thanks for this awesome recipe, will absolutely be sharing it and following the blog in future!


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