On the last day of the AtoZ challenge, I am really pleased to share my recipe for Zucchini cake. It’s my favourite cake of all time, and it’s almost healthy!
Think about the vitamins and minerals from those fresh ingredients, and it’s gluten/dairy free as well.
I’ve tweaked this recipe over the years and think I’ve finally found the perfect mix of ingredients. Recently both my kids have used this cake for homework assignments. Here is my daughter’s instructions on how to cook it.
Ingredients
3 eggs
400g of self-raising gluten free flour
100g of ground almonds
1tsp of salt
1tsp of ginger powder
150g of raisins
250g of brown sugar
150g of rapeseed oil
50g of caster sugar
Zest of a large orange
500g of grated carrot and courgette
3cm piece of ginger grated
Instructions
- First you need to get a bowl and scales. Put the bowl on the scales and measure 400g of self-raising flour.
- Secondly add the rest of the dry ingredients which are ground almonds, salt, ginger powder and raisins.
- Now get another bowl and put in the wet ingredients which are the rest of the ingredients.
- Next tip a quarter of the dry ingredients into the wet ingredients bowl and stir. Then repeat until there is no more dry mixture left.
- Now line and grease 2 cake moulds and share the mixture between both.
- Next put in the oven at 170 degrees fan oven and cook for an hour.
- Lastly leave it to cool then enjoy.
(Do I have the new Delia on my hands?)
The kids love this cake and ask for it every birthday. They also love to help with the making; cracking eggs, grating, weighing ingredients, mixing, and eating it still warm from the oven.
It’s a wonderful cake for any time of year, especially in the summer when there are plenty of Zucchinis / courgettes to spare. It works for breakfast, lunch or tea, and is surprisingly good with custard. (I’m actually making this cake to take to a family BBQ tomorrow. Because it’s not too sweet, it goes perfectly as a dessert with alcohol!)
The cake freezes well, and fresh it last for a few days, but it does become drier the longer you keep it. No chance of that in this house.
Thanks for joining me on my A-Z Challenge. It’s been fun, but I need a rest. Now to switch off the internet, flick on the kettle and resume editing my WIP.
Cake anyone?
Find links to all my other atoz posts here.
Thanks for the yummy Zucchini cake a fitting end to April. I’ve enjoyed your posts.
Carmel
Library Currants
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Thank you.
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Gluten-free cousin visiting next week. Might try this. Looks good. Thanks for posting .
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I’m sure they’ll love it. Of all the G/F cakes I’ve tried, this is definitely the best. Not that I’m biased or anything.
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Congratulations!!! It’s over – hurrah!!
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I can finally get back to some writing now.
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What a fab treat!!
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A treat everyone will like, I hope. Even those who don’t like vegetables have enjoyed this cake.
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Congratulations on completing the challenge!
@ScarlettBraden from
Frankly Scarlett
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Thanks. It’s been fun.
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Just caught up on all your AtoZ . I’ve got the ingredients from my AtoZ posts so will celebrate our finishing with making your cake. Well done you had a great one.
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Thanks very much for stopping by. Hope you enjoy the cake. I’m making it this morning and I can’t wait to eat it.
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congratulations on finishing the A-Z! Good post to end it with. A nice, healthy snack, even uses vegetables. I bet even all the kids will eat it. 🙂
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Thanks for checking it out.
Of all the children that have tried my cake, the only one who didn’t like it said it was because she didn’t like raisins. It really is a winner with adults and children.
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