Ingredients
Cake
- 250g raw sugar
- 3 eggs
- 150g vegetable oil, or melted coconut oil
- 2 tsp vanilla essence
- 1 lemon, zest only, dividied
- 250g zucchini, washed, unpeeled, quartered
- 250g plain flour
- 1½ tsp baking powder
- 1½ tsp bicarb soda
- 1 tsp salt
Cream Cheese Frosting
- 100g Butter, cubed softened
- 90g cream cheese, room temp.
- ½ tsp vanilla
- 300g icing sugar, (or mill 300g raw sugar 10sec/speed 10)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C. Grease a 23x33cm tin.
- Place sugar in TM bowl and mill 3 sec / speed 10.
- Add eggs, oil, vanilla, half the lemon zest and zucchini and mix 10 sec / speed 6. Scrape down.
- Add flour, baking powder, bicarb soda and salt and mix 10 sec / speed 6.
- Bake 20 to 25 mins.
- NB: time in oven can vary depending on the moisture in zucchinis.
- Allow cake to cool completely before icing.
Place butter, cream cheese, vanilla, remaining lemon zest and icing sugar in TM bowl and mix 10 sec / speed 5. Scrape down and repeat.
Zucchini Cake
Frosting
Tip
There is no need to squeeze the moisture out of the zucchini and as a benefit to this it keeps the cake so moist for days and days.
For more decadent recipes head over to my website: //thermofun.com/
You can also find me on my facebook page ThermoFun
Cheers
Leonie
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I wouldn't have thought zucchini would produce such a tasty, light and fluffy cake .
it is simply amazing .
Thank you for sharing 😁😁😁
The best zucchini cake ever! Thankyou!
OMG, delicious, disappeared in no time
What a great way to use up old zucchinis! The cake was super-moist and fluffy. I added a very ripe banana and reduced sugar to 180g and it was still quite sweet. I'll also add some spices next time. Thank you for this recipe, so versatile I'll definitely be using it again!
Wow I was so surprised, what a beautiful cake. So light and fluffy. And the facti it has a veggie in it is even better. I only had self raising flour so omitted the baking powder. Worked out perfectly.
Next time I might try with banana instead of all the sugar. Thanks
I made this yesterday, it was so easy, light, and highly scrumptious. It will now be my go to for using up all our home grown massive zucchinis.
What a lovely moist and tasty cake - thank you
Absolutely beautiful! I used rice bran oil and spelt flour. It makes a huge cake. I used a large square tin and it took 35mins, 180 degrees fan forced. Can't wait to make it again to impress family and friends.
Fantastic cake so light and moist my s on could not get enough of it. Made it a few times now.
Yum! So light and moist! I added 1/4 tsp each of ground cinnamon, nutmeg, and cloves to spice it up a bit.
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