Sweet Zucchini

Zucchini, Walnut and Orange Cake with Honey and Orange Cream Cheese


For the Zucchini Cake

  • 2 small zucchinis
  • 85g plain flour
  • 85g self-raising flour
  • 50g almond meal
  • 75g chopped walnuts
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 200g caster sugar
  • 100g plain greek yoghurt
  • 125ml vegetable oil
  • 2 large eggs
  • 1 1/2 tsp vanilla essence
  • zest of an orange

For the Cream Cheese Icing

  • 350g cream cheese, at room temperature
  • 80g unsalted butter, at room temperature
  • 85g icing sugar
  • 2 tbsp honey
  • juice of one orange



  1. To make the cake, preheat the oven to 170 degrees C. Grease and line the base of two 9 inch round tins
  2. Trim the tops and bottoms of the zucchinis and grate the skin and flesh finely. Place the grated zucchini in a strainer and push with the bottom of a bowl to drain some of the water out. Set aside
  3. Gently mix the flours, almond meal, baking powder, cinnamon and walnuts together in a large bowl and leave to rest
  4. Combine the sugar, greek yoghurt, eggs, oil, vanilla and orange zest together in a separate bowl, and mix until smooth. Add the zucchini and then combine with the dry ingredients
  5. Divide the batter evenly between the prepared tins and bake for 25-30 minutes, until a skewer inserted into the middle of the cakes comes out clean. Remove them from the ovens and let them cool completely on a wire rack before icing
  6. To make the cream cheese icing, mix together the cream cheese and butter and beat until smooth and creamy. Add the sugar slowly, honey and orange juice and whip until well combined and fluffy



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