This cake is so moist and tasty. Its also a great way to use up all those summer zucchini’s growing in your garden!

TIP: You will need a large mixing bowl as this is too big for your thermomix.
TIP: We didn’t clean the jug between any of the steps whilst making the cake. Just keep emptying each item into the mixing bowl, then wash out before making the icing.
TIP: Make sure your cream cheese is soft and at room temperature before making the frosting.
TIP: You could substitute lemon juice and zest for any other citrus juice and zest you may have.
TIP: This can be frozen with the cream cheese frosting on top.

NOTE – this makes a very large cake, so use two cake tins if necessary.

 

February 20, 2018
  • 15m
  • 40m
  • 55m
  • One

Ingredients

Dry Ingredients

  • 130 g walnuts
  • 150 g dried pitted dates
  • 375 g zucchini
  • 1/2 tsp. bicarb
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 370 g self-raising flour

Wet Ingredients

  • 260 g brown sugar
  • 100 g macadamia oil (or melted coconut oil)
  • 150 g extra virgin olive oil
  • 3 egg

Cream Cheese Frosting

  • 1 pkg cream cheese
  • 1 tbsp. lemon juice
  • 80 g icing sugar
  • 2 tsp. lemon zest

Instructions

Thermal Cooking Method

  1. Preheat oven to 180ºC. Grease and line a large cake tin with butter and baking paper and set aside. Get out a large mixing bowl also.
  2. Chop walnuts for 1 second/speed 5 (set aside in large mixing bowl).
  3. Chop dried pitted dates for 10 seconds/speed 5 (place with walnuts in mixing bowl).
  4. Chop the zucchini for 5 seconds/speed 4 - scrape and repeat for 2 seconds/speed 4 and add to large mixing bowl.
  5. Add bicarb, cinnamon, nutmeg, and self raising flour directly to the large mixing bowl and stir with a wooden spoon until well combined
  6. Add all wet ingredients to the empty mixing jug and mix for 1 minute/speed 4.
  7. Add this to the dry ingredients (in the large mixing bowl) and mix with a wooden spoon to combine. Pour into prepared tin.
  8. Bake for approx. 40 minutes, or until a skewer comes out clean.
  9. Leave in tin to cool slightly before turning onto a wire rack to cool completely.
  10. To make the cream cheese frosting - place all frosting ingredients into a clean jug and mix 10 seconds/speed 4 - scrape and repeat a further 20 seconds.
  11. Spread over cooled cake and serve.

Traditional Cooking Method

  1. Preheat oven to 180ºC. Grease and line a large cake tin with butter and baking paper and set aside.
  2. Chop walnuts and set aside in large mixing bowl.
  3. Finely slice dried pitted dates and add to mixing bowl.
  4. Grate the zucchini and add to mixing bowl.
  5. Add bicarb, cinnamon, nutmeg and self raising flour directly to your large mixing bowl and stir with a wooden spoon until well combined.
  6. In a blender, add all wet ingredients and mix for 1 minute/medium speed, then pour into the dry ingredients and mix with a wooden spoon to combine. Pour into prepared cake tin.
  7. Bake for approx 40 minutes, or until a skewer comes out clean.
  8. Leave in tin to cool slightly before turning onto a wire rack to cool completely.
  9. To make the cream cheese frosting - place all frosting ingredients into a clean food processor, or mix master. On a medium speed, blend until nice and creamy.
  10. Spread over cooled cake and serve.

Nutrition

  • 12