Monday, 25 May 2015

Zucchini Cake

Every now and then someone on my team is on a diet. I for one feel I am ALWAYS on a diet! I bake a lot, taste a bit and try my best to have some self-control to limit my sugar intake. Most of the people on my team however, don't have self-control. But to be fair, a normal working day, emails piling up, never-ending meetings - who doesn't look for a pick me up right? 

So with the prep for my boss' birthday cake I decided to make people feel just a LITTLE bit less guilty with a Zucchini Cake and Greek Yogurt Frosting. This cake is VERY similar to the Carrot Cake I make - moist and packed with flavour. I always make this a day before it needs to be eaten, it tastes best after having rested in the fridge for at least 12 hours if not more. 

3 eggs
1/3 C oil
1/2 C Brown Sugar 
1/2 tsp Vanilla
1 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1/2 C Grated Zucchini 
1/c C Chopped Walnuts

  1. Preheat oven to 180C/325F, prepare 2  8" pans lined with parchment paper 
  2. In a bowl whisk together eggs, oil, sugar and vanilla, until combined. ( I don't use any machines in this cake)
  3. Mix all the dry ingredients in a separate bowl: flour, baking powder, baking soda and cinnamon
  4. Add the dry ingredients into the wet ingredients and stir gently just to combine 
  5. Finally add the zucchini and walnuts and stir again to combine
  6. Split the batter into the prepared cake tins and bake for 25 mins or until a cake tester comes out clean 
  7. Let it cool completely, then place in the fridge to set some more in order to make the cake more manageable while frosting 
  8. Once the cake is cooled, place the first layer on the cake base and use about a third of the frosting to cover the top
  9. Add the second layer on top to sandwich the frosting and put the remaining frosting on top and the sides to cover the cake completely
  10. Dust the cake with cinnamon and place whole walnuts on the top for decoration

Whisk sugar, eggs and oil 

Add all the dried ingredients into the wet ingredients 

Add zucchini and walnuts and stir together to combine 

Let the cake cook and rest overnight

Frost the cake with Greek Yogurt Frosting 

Enjoy :)