• Lara Flanagan

Zucchini (Courgette) Cake

Every Monday I duck down to our local radio station Ten FM to be a voice for their advertisements, what’s on etc. Yesterday I was waiting to record some pieces when another lovely voice arrived with an esky of home-grown zucchinis for me. These guys were monsters and they looked divine. I toddled on home with my delicious haul and as soon as I had finished work I worked on this recipe for a zucchini cake.

This cake got the thumbs up from Archie and Rissie who devoured the edges while it was still warm out of the oven as I was wanting an immediate verdict. I actually put it in the oven without adding the oil I was going to add so was a little unsure if it was going to be too dry. But it turns out that this accidentally oil-free zucchini cake was delicious!

I had so much zucchini that I made a huge batch to fit a 12-inch square cake tin. If you would like to make a smaller cake to fit an 8-inch square tin halve the mixture. If you would like to make a loaf size cake then use ¼ of the mixture.

It is really important you take the time to squeeze out as much moisture from the zucchini as possible due to the high moisture content. Otherwise, you will have a zucchini puddle instead of a cake. This cake is akin to a sweet bread and is beautiful served warm with your favourite spread.

Zucchini (Courgette) Cake

Makes a 12-inch square cake with approximately 20 generous slices

1-kilogram grated zucchini – weigh after excess moisture has been squeezed out

400-gram light brown sugar

280-gram caster sugar

1 cup almond milk

1 cup lemon juice

1-kilogram plain flour

4 teaspoon baking powder

2 teaspoon bicarbonate of soda

3 teaspoon ground cinnamon

2 teaspoon ground ginger

Generous pinch of salt

Preheat a fan-forced oven to 180 degrees Celsius.

Line your cake tin with baking paper.

Coarsely grate your zucchini – I used my food processor.

Place the grated zucchini in a clean tea-towel over the sink. Squeeze out excess water. Do this until you have the required amount.

Place the zucchini in a large bowl with light brown sugar, caster sugar, almond milk, and lemon juice.

Mix until combined.

Add the flour, baking powder, bicarbonate of soda, and spices. Stir until combined.

Pour batter into your prepared tin, spread the mixture level, and place in the preheated oven.

Bake for 75 minutes when a skewer inserted into the cake should come out clean.

Allow to cool in the tin.

Once cool, remove, and slice.

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