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Simmone Logue's zucchini cake with zesty lemon icing recipe

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Created by Simmone Logue

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Simmone Logue's zucchini cake with zesty lemon icing

Cuisine: Modern Australian
Servings: Serves 2
Cooking Time: Less than 30 minutes
Course: Entree

Simmone Logue's zucchini cake with zesty lemon icing

Ingredients

2 cups zucchini, grated
3 eggs
2 cups brown sugar
1 cup vegie oil
3 cups self-raising flour
2 cups walnuts, chopped and toasted
3 teaspoons cinnamon
1 teaspoon salt

lemon icing
zest and juice 1 lemon
1 cup icing sugar
2 table spoons butter

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Preparation

Preheat the oven on 180°C and grease a nine-inch cake tin. Line the bottom with baking paper.

Blend the sugar, eggs and oil.

Sift flour, salt and cinnamon and fold through with nuts and zucchini.

Pour mix into prepared tin and bake for one hour or until a skewer comes out nice and clean. Cool.

For the icing, beat the butter with the icing sugar and add lemon juice and the zest. Using a spatula smear the icing over the top of the cake and serve.

If you enjoyed this Simmone Logue's zucchini cake with zesty lemon icing recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

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