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Zucchini-Cake
Print Recipe

Zucchini Cake

Cuisine: Dessert

Ingredients

  • 1 cup all-purpose flour
  • ½ cup spelt flour or ½ cup whole wheat flour
  • ⅓ cup quick-cooking oats
  • 1 teaspoon baking soda
  • ½ cup room temperature coconut oil or butter or margarine
  • ½ cup sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon finely shredded lemon peel
  • 1 cup finely shredded zucchini
  • ½ cup chopped pistachios or walnuts or pecans
  • -----
  • Icing:
  • ¾ cup Icing sugar
  • 2 tablespoons of your favourite rum or lemon juice

Instructions

  • Mix together the flours, oats, and baking soda; set aside.
  • With and electric mixer, beat coconut oil and sugar for 1 minute, add eggs, milk, vanilla and lemon peel; beat well. Stir in zucchini. Add flour mixture, a third at a time beating on low speed just until combined. Stir in nuts.
  • To bake the cake, I used really large muffin papers. They don’t fit into a regular muffin pan, so I used small bowls to put the papers in. These get baked for 35-40minutes at 350°F.
  • Otherwise grease a loaf pan and bake 50-60 minutes at 350°F
  • If cake is getting too brown on top, cover with foil for the last 10 minutes.
  • Stir the icing sugar and rum together until smooth and lump free.
  • Drizzle icing on top of cooled cake.