Updated: Mar 5
Made Zucchini Cake. It's delicious.
Zucchini Cake – tastes like a summer Xmas pudding!
I made this with gluten free flour with 1tsp of Xanthan gum to help bind it. If you use plain wheat flour leave out the Xanthan gum. I used goat’s cream cheese for the frosting as I can’t eat any cow products – if you do too choose a very mild cream cheese – not too ‘goaty’!
To be totally dairy free omit the frosting - it's still delicious!
1 cup gluten free flour
1tsp Xanthan gum
75g caster sugar
½ tsp baking powder
½ tsp bicarbonate of soda
250g grated zucchini
75g toasted pecan nuts plus a few to decorate (you can use walnuts no need to toast them)
1tsp vanilla essence
½ cup olive oil
50g cream cheese (I used goat’s)
Grated rind of one lemon
Juice of ½ lemon
1tsp clear honey
Goat’s cream cheese
Preheat oven to gas 4/ 140 degrees circotherm and line a 2lb loaf tin
Sift flour, baking power, bicarb, Xanthan gum into a large mixing bowl.
Add sugar, cinnamon, raisins, sultanas and chopped pecan nuts – mix
Fold in grated zucchini
Whisk eggs, vanilla essence and oil together and add to the zucchini mix
Pour into prepared tin and bake for 1-1¼ hrs or until a skewer comes out of the cake clean.
Remove from oven, cool slightly then place on wire rack to cool completely.
Spread with frosting and decorate with the saved nuts
Place cream cheese in a small bowl
Add lemon juice and honey, mix with a fork to a smooth spreading consistency adding more juice if required.