I am not a big Zucchini lover but what I do love is adding it to my bakes. Zucchini adds a beautiful texture to baked goods and the added bonus you eat greens without realising your cake has a vegetable in it! Plus it makes for a pretty winter picture - all that yellow with bits of green peeking through, sigh!
This is a great way to get kids to eat veges and they will never know the cake has Zucchini of all things in it! Citrus cakes are a favourite in my house and I love adding some turmeric to help make the color pop a bit. Not forgetting the added benefits of the humble Turmeric! There's enough turmeric powder in the recipe for the right amount of yellow and you will never be able to taste the savory notes of turmeric.
“ So vegetable + cake + turmeric + Vit C - Win Win I say!!”
Ingredients:
Zucchini grated - 2 cups
Flour - 2 cups
Baking soda - 1/2 tsp
Turmeric Powder - 1/2 tsp
Sugar - 1 cup
Salt - 1/2 tsp
Lemon zest - 1 tbsp
Lemon Juice - 1 tbsp
Oil - 3/4 cup
Eggs - 2 large
Method:
Sift flour, salt, turmeric powder and baking soda. Mix together sugar and lemon zest until fragrant. Add eggs and whisk. Add oil and lemon juice and mix till smooth. Add sifted dry ingredients and bring together gently. Finally add grated zucchini and fold gently. Do not over mix. Grease a sheet pan (10x15 inch preferred for thinner bar slices) and pour in batter, spread evenly. Cook in a preheated oven at 180C for about 30 minutes or until a skewer inserted comes out clean. Cool and cut into squares. You can use this batter to make these as cupcakes as well.
For lemon glaze, mix together a cup of icing sugar and a tbsp of lemon juice. Mix to a smooth drizzle consistency. Add more lemon juice if you like a thinner glaze and drizzle over cake. Of course if you want to make this an adult cake add a bit of Limoncello to the glaze and watch the cake blossom!
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