January 17th 2015 10:24
Anyone with even a partial green thumb knows that summer time in the veggie patch equals zucchinis, zucchinis and more zucchinis. As we currently have epic veggie patches, you will not be surprised to hear that we have lots of zucchini around at the moment.
One of the most prolific fruiting and easiest veggies to grow, zucchinis (also known as corgettes) are perfect for adding to a pasta sauce, chopped into a stew or playing the starring role in many a dish (such as here and here).
But, with three or four zucchinis ripening at least every other day, you can get to the point where every zucchini dish is getting a bit 'same old, same old'. However, this zucchini recipe is different.
Similar in principle to the idea of a carrot cake, this zucchini cake is simple to make, freezes well, and makes use of those extra zucchini in a form that is perfect for consumption with a cup of coffee in the morning, or with a cup of tea in the afternoon. Kids love it, adults love it and you'll once again be happy that you decided to grow zucchinis.
4 small zucchinis, trimmed and grated
1 cup vegetable oil
3/4 cup white sugar
3 eggs beaten
2 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarb soda
1/2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 cup chopped walnuts
3/4 cup sultanas
Preheat oven to 180 degrees C.
Grease and line a loaf tin. In a large bowl combine zucchini, oil, sugar and eggs. Sift all dry ingredients together and gradually blend into the zucchini mixture. Add walnuts and sultanas and mix well. Pour into your tin and bake for 1 - 1 1/2 hours or until an inserted skewer comes out clean. If desired, spread cake with cream cheese icing. Cool before cutting.