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Zucchini cakes

  • 0:45 Prep
  • 0:30 Cook
  • Makes 12


  • 2 medium (280g) zucchini, coarsely grated
  • 1 medium (160g) carrot, coarsely grated
  • 3/4 cup vegetable oil
  • 1 cup firmly-packed brown sugar
  • 2 eggs
  • 2 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 80g packet dry-roasted pecan nuts

Cream cheese frosting

  • 50g unsalted butter, softened
  • 100g cream cheese, softened
  • 2 teaspoons finely-grated orange rind
  • 1 3/4 cups icing sugar mixture


  • 1
    Preheat oven to 180°C. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Squeeze excess moisture from zucchini and carrot. Drain on paper towel.
  • 2
    Using an electric mixer, beat oil and sugar in a large bowl for 5 minutes or until mixture is pale. Add eggs, one at a time, beating well after each addition. Stir through zucchini and carrot.
  • 3
    Combine flour, bicarbonate of soda and mixed spice in a bowl. Sift over egg mixture. Add pecans. Stir well to combine. Divide mixture among paper cases. Bake for 30 minutes or until golden and a skewer inserted into the centre of one cake comes out clean. Stand for 5 minutes. Remove cakes to a wire rack. Allow to cool completely.
  • 4
    Make cream cheese frosting: Using an electric mixer, beat butter, cream cheese and orange rind until smooth. Gradually add icing sugar, beating until well combined.
  • 5
    Spread icing over cakes. Serve.

Source: taste.com.au


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