Too many zucchinis? Put one in a cake. If the zucchini is small it works better, as it will be less watery. Unfortunately this is not usually the stage they’re at when you’ve got too many of them. This cake used only one zucchini weighing 180g before I took off its top and tail. The cake turned out moist and crumbly with a delicious meringue-like crust. Apart from a few green speckles if you looked closely, the zucchini was undetectable. I’d cut back on the sugar in a subsequent version and add a teaspoon of fennel seeds because I like the aniseed flavour they impart. I used my round silicon cake ‘tin’ – about 25cm in diameter. It doesn’t need greasing or lining, releases baking easily and is dish-washable. What’s not to love? If you don’t have silicon you’ll need to grease and line a tin – preferably spring-form. Cuts into 16 slices. The slices weren’t that small – it was just the strawberry which was enormous.
You might also like to try some other zucchini recipes.
Two eggs
250g caster sugar
Half a cup of vegetable oil (I use light olive oil)
300g plain flour
One teaspoon each of baking soda, baking powder, ground cinnamon and ground ginger
Half a teaspoon of allspice
150g grated zucchini – use a small one
Zest and juice of one orange
Half a cup of chocolate chips
Pre-heat the oven to 180 degrees. Whisk together the sugar and eggs thoroughly until light and creamy. Add the oil, orange juice and zest and whisk again to get a mayonnaise-like consistency. Sift together the dry ingredients in a large bowl and mix the zucchini into them. Fold together the two mixtures and pour into a prepared tin. Bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean. Allow to rest for ten minutes in the tin before cooling on a rack.