Step-by-step Recipe

Ingredients: CAKE

• 185g walnuts
• 500g zucchini (or green squash)
• 250ml canola oil (or corn/sunflower oil)
• 330g raw sugar
• 3 eggs
• 310g flour, self-raising (or add baking powder to plain flour)
• 1½tsp ground cinnamon
• 1tsp ground nutmeg

Note: Raw sugar can be replaced with demerara (or even brown) sugar, but use
2/3 of the amount in this case.

Ingredients: LIME CREAM CHEESE FROSTING

• 60g cream cheese
• 20g butter
• 1tsp grated lime zest
• 2tsp lime juice
• 125g icing sugar

Directions: CAKE

Preheat the oven to 170C. Grease a 22x12cm loaf tin and line the base and side with a sheet of
baking paper. Roughly chop the walnuts. Grate the zucchini.

Place the zucchini in a large bowl. Add the oil, sugar, eggs and chopped walnuts. Mix well.

Sift in the flour, cinnamon and nutmeg. Mix until well-combined.

Spoon or pour the mixture into the tin. Bake for 1hr 10mins, or until a skewer comes out clean when
inserted into the centre of the cake. Leave in the tin for 20mins before turning out onto a wire rack
to cool. Cool completely.

Directions: LIME CREAM CHEESE FROSTING

Grate the lime and squeeze the lime juice. Beat the cream cheese, butter, zest and juice in a bowl
until light and fluffy.

Gradually beat in the icing sugar until smooth. Spread over the cooled cake.