Iced Zucchini Loaf
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- Ingredients
- 2 eggs
- ½ cup sunflower oil
- 1 cup caster sugar
- ½ tsp vanilla extract
- 3 cups self-rising flour
- 1 tsp ground cinnamon
- ½ tsp salt
- 8 ozs Zucchini (coarsely grated)
- 1 lemon (finely grated zest)
- For the icing
- 1 ½ cups powdered sugar
- 3 Tbsps lemon juice
- To decorate
- 0.333 cup slivered almonds (toasted)
Product recommendation
Courgettes can hold quite a lot of water, which can affect the finished texture of the cake. If the grated courgettes seem watery, place them in a clean cloth and wring out some of the liquid into a bowl. Then add the courgettes to the cake mixture.
Preparation
Kitchen utensils
1 Sieve, 1 Fine grater, 1 Citrus juicer, 1 Cutting board, 1 Small knife, 1 Cherry pitter, 2 Bowls, 1 Mixing bowl, 1 Wooden spoon, 1 Hand mixer mit Quirlen, 1 Tablespoon, 1 Muffin tin mit 12 Mulden, 12 Baking cups, 1 Wire rack, 1 Teaspoon, 1 Kitchen scale
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 1 kg|2 lb loaf tin and line the base with non-stick baking paper.
2.
Whisk together the eggs and oil in a mixing bowl for 5 minutes. Add the sugar and vanilla and whisk for a further 3 minutes.
3.
Fold in the flour, cinnamon, salt, courgettes and lemon zest, mixing well.
4.
Pour the mixture into the tin. Bake for about 1 hour until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and stir in the lemon juice to form a thin icing.
6.
Spoon the icing on top of the cake. Decorate with the almonds and leave to set.
