Simmone Logue's zucchini cake with zesty lemon icing
2 cups zucchini, grated
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
zest and juice 1 lemon
1 cup icing sugar
2 table spoons butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.