Whoever originally thought of putting vegetables in cake was probably a little batty. But thankfully, there was some method in the baking madness.
This recipe showcases the moistness of zucchini nestled carefully into sweet and fluffy cake. Topped with a light brown sugary glaze, it’s mouthwateringly delicious without being too heavy on the tummy.
Make this recipe more snackable by pouring the batter into a cupcake tin before baking. If you skip the icing, this zucchini cake can also be a perfect lightly-sweet side dish to take the place of a dinner roll.
And if you make a few loafs all in one go, pop the spares in the freezer. They keep extremely well and will be just as delicious when you choose to defrost them!
Ingredients
Cake
1 1/2 cups flour
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 separated egg yolk
1/2 cup vegetable oil
3/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup zucchini, grated
2/3 cup walnuts, chopped
Frosting
1/3 cup brown sugar
2 tbsp butter, softened
2 tbsp milk (or milk alternative)
1/2 tsp vanilla extract
1 1/4 cups powdered sugar
Preheat oven to 325 degrees. Grease an 8-by-4-inch loaf pan and sprinkle inside lightly with flour. Mix flour, cinnamon, salt, baking soda and baking powder in a bowl.
In a separate large bowl, combine eggs, both sugars, vanilla and oil. Stir dry ingredients into large bowl until well incorporated. Finally, stir in zucchini and nuts, then pour into loaf pan and bake 40 to 50 minutes, until a toothpick comes out clean from the center.
To make frosting, combine sugar, butter and milk in a bowl and microwave for one minute until butter melts and mixture bubbles. Remove from microwave and stir in vanilla and powdered sugar. When ingredients have cooled to lukewarm, beat mixture until it has properly thickened to frosting and store in the fridge.
Remove cake from oven and let cool 20 to 30 minutes before frosting. Store or serve and enjoy!