Most days we have this or the like for a snack but of late with the extreme heat, a plate of fruit has been a more pleasing meal than anything hot. My only wish is that I could grow more of the fruit ourselves.
I have been baking and cooking up zucchini as they come to try to avoid a glut and my usual go to recipe for zucchini cake is a chocolate one which you can find here. A lack of cocoa in the larder helped me to decide to make a 'plain' zucchini cake. Tastes just as good and is moist with a good crumb. But unlike the chocolate zucchini cake, there is no disguising the zucchini fact (so not as kid appealing). It is a quick to mix cake and the fifty minute baking time is just right to set the kitchen to rights and have a cup of tea ready when it comes out of the oven.
1 large zucchini, grated and drained (about 250 grams)
¾ cup vegetable oil (I use olive oil)
1 cup brown sugar
2 cups self -raising flour
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
½ teaspoon nutmeg
Preheat oven to 180 degrees C.
Grease and line a loaf tin.
Beat oil, sugar and egg together until pale.
Stir in zucchini, flour, spices and bicarb until combined.
Pour into prepared tin and bake for about 50 minutes or until a skewer inserted into the cake comes out clean.
Great served warm from the oven or can be jazzed up with a cream cheese frosting when cool.