#AtoZchallenge Z – Zucchini Cake – #glutenfree #dairyfree

On the last day of the AtoZ challenge, I am really pleased to share my recipe for Zucchini cake. It’s my favourite cake of all time, and it’s almost healthy!

Think about the vitamins and minerals from those fresh ingredients, and it’s gluten/dairy free as well.

Cake Ingredients

I’ve tweaked this recipe over the years and think I’ve finally found the perfect mix of ingredients. Recently both my kids have used this cake for homework assignments. Here is my daughter’s instructions on how to cook it.

Ingredients

3 eggs

400g of self-raising gluten free flour

100g of ground almonds

1tsp of salt

1tsp of ginger powder

150g of raisins

250g of brown sugar

150g of rapeseed oil

50g of caster sugar

Zest of a large orange

500g of grated carrot and courgette

3cm piece of ginger grated

 Instructions

  1. First you need to get a bowl and scales. Put the bowl on the scales and measure 400g of self-raising flour.
  2. Secondly add the rest of the dry ingredients which are ground almonds, salt, ginger powder and raisins.
  3. Now get another bowl and put in the wet ingredients which are the rest of the ingredients.
  4. Next tip a quarter of the dry ingredients into the wet ingredients bowl and stir. Then repeat until there is no more dry mixture left.
  5. Now line and grease 2 cake moulds and share the mixture between both.
  6. Next put in the oven at 170 degrees fan oven and cook for an hour.
  7. Lastly leave it to cool then enjoy.

(Do I have the new Delia on my hands?)

 

The kids love this cake and ask for it every birthday. They also love to help with the making; cracking eggs, grating, weighing ingredients, mixing, and eating it still warm from the oven.

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It’s a wonderful cake for any time of year, especially in the summer when there are plenty of Zucchinis / courgettes to spare. It works for breakfast, lunch or tea, and is surprisingly good with custard. (I’m actually making this cake to take to a family BBQ tomorrow. Because it’s not too sweet, it goes perfectly as a dessert with alcohol!)

The cake freezes well, and fresh it last for a few days, but it does become drier the longer you keep it. No chance of that in this house.

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Thanks for joining me on  my A-Z Challenge. It’s been fun, but I need a rest. Now to switch off the internet, flick on the kettle and resume editing my WIP.

Cake anyone?

Find links to all my other atoz posts here.

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14 thoughts on “#AtoZchallenge Z – Zucchini Cake – #glutenfree #dairyfree

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