- 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
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.