Wondering what to do with all that zucchini? How about an awesome zucchini cake!
It’s zucchini season where I live. My friends and I have been exchanging our favourite zucchini recipes. This is where having a blog comes in handy. They just have to look me up online for the recipe, no little pieces of paper to carry around and I don’t have to rewrite it a dozen times.
For this recipe as a variation, I used coconut oil instead of butter and spelt flour instead of whole wheat flour.
I’m told it’s healthier to cut down on all the ‘white sugars and flours’, so I’m trying.
This cake was really tasty; on a scale of one to ten, I would give it a nine, only because I ate it before icing it.
It’s a TEN with the icing.
If you don’t have the exact ingredients on hand, just substitute for something similar. Experimenting is fun.
- 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
- ¾ cup Icing sugar
- 2 tablespoons of your favourite rum or lemon juice
- 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.