Can’t get the kids to eat Zucchini? I bet they won’t be turning their noses up at this cake!
This cake is really moist. The use of Zucchini is great for something different, you will have all your guests intrigued and trying to guess the ‘special’ ingredient. Plus, you don’t have to feel too guilty about eating it, with every bite you get closer to your recommended daily vegetable intake.
With food intolerance in the family, this recipe was only two ingredients away from being completely lactose free. The cake was already perfect, all that was needed was a couple of little adjustments to the frosting. I used a tofu cream cheese instead of real cream cheese and a lactose free margarine to replace the butter. It worked surprising well – I still couldn’t keep my husband from ‘cleaning’ up the frosting bowl!
Zucchini & pistachio spice cake with lime frosting
Serves 10
Recipe Adapted from Delicious. magazine
Ingredients
For the Cake:
- 3/4 cup sunflower oil
- 1 cup caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted pistachios, chopped
- 1/4 cup almond meal
- 1/4 cup hazelnut meal (could substitute for almond meal)
- 2 cups grated zucchini (about 3-4)
- 2 tsp ground cardamom
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 1 1/2 cups self-raising flour
- 1/2 cup plain flour
For the Lime Frosting:
- 180g unsalted butter, softened (I used a lactose free margarine)
- Approx. 3 cups icing sugar, sifted
- 250g cream cheese, softened, chopped (I used tofu cream cheese for a completely lactose free cake)
- Finely grated zest of 3 limes
- Juice of 2 limes
- Nuts to decorate
Method
- Preheat oven to 170°C (340f). Grease a 22cm springform pan and line base and sides with baking paper.
- Using an electric mixer with whisk attachment, beat the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.
- For frosting, use electric beaters to beat the butter and cream cheese until light and fluffy. With motor running, gradually add sugar. Add zest and juice and beat until smooth.
- Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with nuts of your choice, I used Walnuts.
I love the secret ingredient idea! A guilt free treat – perfect
Great idea! I love the (secret ingredient).zucchini cake seems like a healthy cake! A great treat for family and friends.
Susan.
I love the zucchini in the cake, they behave very well in cakes. love them.
My brother, sister and I used to throw our uneaten vegetables into the kitchen pantree while our parents were out of the room rather than eat them until the terrible smell uncovered our deceptive plan. I now love my vegetables but am always looking for ways to outsmart my daughter… although she is only 6 weeks old my thought processes are already ticking away. In the meantime I think this is something that I would love to eat
Now that’s a clever way of using up the abundance of summer zucchini’s huh especially with the addition of pistachios – yummy
love veggies turned into sweets and pistachios are a fave. Awesome cake
Wow, nice cake, specially with all the yummie stuff in it…love the frosting as well…nicely done
Oh this is such a great way to get those healthy ingredients into everyone’s stomach. Who wouldn’t want to come back for more? I loved seeing all of those nuts too. Pistachios are some of my favorites! Thank you for sharing with me. Stay warm and safe during the rest of the week!
That’s a great looking cake. I like the sound of that combination- zuchini and pistachios. Must give that a try! Thanks for sharing- S.
lime frosting sounds different & fun!! and ive always wanted to taste the tofu cream cheese!
Love how vegetables work just as well as fruit in cakes! I’ve been wanting to experiment with beetroot myself, but I’m having a hard time thinking of what I could incorporate it in. Ideas?
Fantastic post!
This looks yummy (and I have to try that lime frosting soon!)
This looks really good! Great idea, I might have to try it
Zucchini works really well in slice but have never cooked with it in a cake. Speaking of which, I do have a few in the fridge I might be able to use. Great idea.
What’s not to love about zucchini, whether it’s cake or soup. So I’d be thrilled to sneak a slice of your wonderfully-moist cake right now, for breakfast.
Btw, I hope all is well, and you’re simply taking a break from blogging.
I sure wouldnt turn my nose up at that cake- it looks so good.
I put zucchini in my mac and cheese. They love it.
This looks awesome! My aunt used to make the best zucchini bread, so I bet I would love it.
wow using zucchini. gosh that sounds healthy!!!!