Zucchini Cake

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!

Ingredients

1 cup gluten free flour

1tsp Xanthan gum

75g caster sugar

1tsp cinnamon

½ tsp baking powder

½ tsp bicarbonate of soda

250g grated zucchini

100g raisins

75g sultanas

75g toasted pecan nuts plus a few to decorate (you can use walnuts no need to toast them)

2 eggs

1tsp vanilla essence

½ cup olive oil

Frosting

50g cream cheese (I used goat’s)

Grated rind of one lemon

Juice of ½ lemon

1tsp clear honey

Goat’s cream cheese

Method

1. Preheat oven to gas 4/ 140 degrees circotherm and line a 2lb loaf tin

2. Sift flour, baking power, bicarb, Xanthan gum into a large mixing bowl.

3. Add sugar, cinnamon, raisins, sultanas and chopped pecan nuts – mix

4. Fold in grated zucchini

5. Whisk eggs, vanilla essence and oil together and add to the zucchini mix

6. Pour into prepared tin and bake for 1-1¼ hrs or until a skewer comes out of the cake clean.

7. Remove from oven, cool slightly then place on wire rack to cool completely.

8. Spread with frosting and decorate with the saved nuts

Frosting

1. Place cream cheese in a small bowl

2. Add lemon juice and honey, mix with a fork to a smooth spreading consistency adding more juice if required.