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  1. 125g butter
  2. ⅔ cup caster sugar
  3. 2 eggs
  4. 2 teaspoons vanilla essence
  5. 1½ cups grated zucchini
  6. ⅓ cup sultanas (can also use raisins)
  7. 1½ cups self-raising flour
Cream Cheese Icing
  1. 60g cream cheese
  2. 30g butter
  3. ½ teaspoon vanilla essence
  4. 1½ cups icing sugar mixture
  5. Orange rind
  1. Grate the zucchini and set aside.
  2. In mixing bowl, beat the butter, sugar and vanilla essence.
  3. Add the 2 eggs, sultanas and zucchini, followed by the flour and mix thoroughly, then pour into prepared greased cake tin.
  4. Cook at 180 – 200C for 35-40 minutes.
  5. Remove from oven and after 5 minutes, turn out onto cooling racks.
Cream Cheese Icing
  1. Place cream cheese, butter, vanilla and the icing sugar in a bowl.
  2. Using an electric mixer, beat until pale and spread onto cake.
  3. Garnish with orange rind.
  1. These cakes are also great to make in bulk and can be frozen (without the icing). I placed them onto a paper plate, into a large freezer bag and straight into the freezer!
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