This is the most amazing cake. There is no need to squeeze the moisture out of the zucchini and as a benefit to this it keeps the cake so moist for days and days. I love the thought of having hidden vegetables in cakes, as then I don’t feel guilty for indulging! This cake also is sensational even without the cream cheese frosting. This recipe is based on my very popular zucchini cake recipe.
Note: If you are milling raw sugar to icing sugar Click Here for tips.
This cake has been enjoyed by many on ThermoFun Cook Alongs.
A few comments in the ThermoFun Cook Along facebook recipe chatter were:
So good. I used a round silicone pan without any probs. Toddler loved it too!
No cardamom so used ground ginger and mixed spice… delish!
Delicious! So moist and fluffy. I used whole meal flour and lemon instead of lime.
Could you make this cake into a carrot cake by swapping the zucchini for carrot and leaving out the pistachios? I love the texture of this cake and am yet to find a carrot cake recipe that is this moist and yummy.
Yes most definitely Lisa! Carrot works!
Hi guys I always have the wrong size pan I have one that’s 16.5 x 26 cm or 18 x 18cm or a slice tray that’s way too big 38 x 25 cms so any ideas?
Small one plus some cupcakes? It does rise well be careful not to overfill the cake tin!!
This makes a large cake. I bake it in a large rectangular sized glass Pyrex dish. This gives you a 5cm in height cake and ensures it cooks evenly. Macadamia oil is my choice to use. I’m a ‘spice girl’ so I increase the spices by 50%… delicious! Great cake to bring to a gathering due to its generous size.
One huge cake. I made it gluten free with Aldi gluten free plain flour. It looks great. It was given a 10/10 rating by all. Much enjoyed. I will make this again.
Mine needed an extra 20 minutes in the oven coz it failed the knife test 🙂 Smells lovely, taste test this arvo! Icing is awesome!
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