I found this very yummy recipe for Zucchini, Lemon & Poppyseed cake in the Woolies magazine. I don't like poppy seeds so I took those out and I changed it to be gluten free.
I used a trombocchino zucchini I have growing in the backyard and got a deliciously divine cake.
This is a super easy, light and fluffy gluten free cake to make. You can't taste the zucchini at all this is a lovely lemon flavoured caked that is so delicious. I hope you try it.
Gluten Free Zucchini Lemon Cake
Ingredients
1 small lemon
2 free range eggs
1/2 cup Woolworths rice bran oil
1 tsp vanilla extract
1 cup caster sugar
2 cups Woolworths gluten free self-raising flour
250g zucchini (2 zucchinis), finely grated
Icing
1 1/2 cups pure icing sugar, sifted
1 tsp dairy free butter or margarine, softened
2 tbs dairy free milk (I used Macadamia Milk)
Method
1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Grease and line base and sides with baking paper.
2. Zest and juice the lemon. Whisk together the eggs, oil, vanilla, caster sugar, zest and lemon juice in a large bowl until smooth and combined. Stir in gluten free flour and zucchini until just combined. This will make sure the cake will come out light and fluffy.
3. Pour mixture into cake pan and bake for 45 minutes or until a skewer inserted in centre comes out clean. I found I had to bake it for 60 minutes. Cool cake then transfer to a wire rack to cool completely.
4. Combine icing sugar, butter and milk in a medium bowl to form a thick spreadable icing. Spread icing over cake and serve.
You can find original recipe here
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