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Tony Hanks zucchini recipes - 11 November


Chocolate zucchini cake

Gluten-free zucchini bread

Zucchini cake with crunchy lemon glaze

Chocolate Zucchini Cake

Serves: 12 - 16
Time: 1 1/2 hours
Cost: $8.00

2 1/2 cups flour
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
125g butter
1/2 cup cocoa powder
1 3/4 cups caster sugar
3 eggs
2 tsp vanilla extract
2 tsp orange zest
2 cups grated zucchini
1/2 cups milk
1 cups chopped nuts (optional)

Preheat oven to 180degC.
Grease a cake tin with non-stick spray or butter, dust with flour, then tap out any excess.
Sift together the flour, baking powder, baking soda and cinnamon.
Cream together the butter, cocoa and sugar.
Add eggs, mixing well after each addition.
Stir in the vanilla, zest and zucchini until well combined.
 Add the dry ingredients, alternating with milk, then add the chopped nuts (if using).
Pour into the prepared cake tin and bake for 1 hour.
Cool and drizzle with any glaze or icing.

Gluten-Free Zucchini Bread

Makes: 1 loaf
Time: 1 1/2 hours
Cost: $8.00

2/3 cup white rice flour
2/3 cup brown rice flour
1/2 cup potato starch
3 1/2 tbsp tapioca starch
1 tsp baking soda
1/2 tsp xanthan gum
1/8 tsp salt
125g butter
1 cup raw sugar
2 eggs, beaten
1 1/4 cups grated zucchini
2/3 cups chopped walnuts

Preheat oven to 170degC.
Grease a loaf tin.
Mix together flours, starches, baking soda, xanthan gum and salt.
Cream butter and sugar, beating until fluffy.
Add the eggs slowly and mix well after each addition.
Stir in the zucchini.
Stir in the dry ingredients, mix until blended then fold in the nuts.
Pour the batter into the loaf tin and bake for about an hour.


Zucchini Cake with Crunchy Lemon Glaze

Serves: 12 - 16
Time: 1 1/4 hours
Cost: $11

1 cup almonds, pecans or walnuts, toasted
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
3 large eggs, at room temperature
1 3/4 cups caster sugar
1 cups extra virgin olive oil
2 tsp vanilla extract
2 1/2 cups finely grated zucchini

Lemon Glaze
1/4 cup freshly squeezed lemon juice
1/3 cup sugar
1 cup icing sugar

Preheat oven to 180degC.
Grease a cake tin with non-stick spray or butter, dust with flour, then tap out any excess.
Pulse the nuts in a food processor until finely chopped.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Beat the eggs, sugar and olive oil for 3 minutes on medium speed, until light and fluffy.  Stop and scrape down the sides of the bowl, then add the vanilla.
Mix in the dry ingredients, scraping down the sides of the bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.
Stir in the chopped nuts and zucchini.
Pour the batter into the prepared cake tin and bake for 45 to 50 minutes, until a toothpick inserted into the middle comes out clean and the cake has begun to pull away from the sides of the tin.
During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, sugar and icing sugar.
Let the cake cool for 10 minutes, then carefully invert on to a cooling rack.  Brush the glaze over the cake with a pastry brush and let the cake cool completely.
The cake can be wrapped (or put under a cake dome) and will keep for a few days.  You can freeze the unglazed cake, however, to apply the glaze you'll need to defrost the cake then warm it so the glaze will adhere properly.


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