Like most people they will whip up the usual zucchini slice, possibly some zucchini pancakes and even some zucchini pickles.
They will BBQ it, fry it and bake it.
And yet they won't have even made a dent in their supply.
That is the situation my Mum and Dad are faced with at the moment. They are fortunate enough that their veggie patch, and especially their zucchini crop, is doing fantastically well, but short of doing sneaky midnight zucchini drops on their neighbours doorsteps, they are fast running out of things to do with it.
That was until Mum rediscovered her Zucchini and Carrot Cake recipe. That first mouthful of warm, fresh from the oven cake instantly took me back to eating it when I was younger. This is a lovely moist cake which makes it suitable for morning or afternoon teas, lunch boxes or even dessert! Plus it's a great way to use up any extra veggies and even sneak them past the kids!
Zucchini and Carrot Cake
1 cup lightly packed grated carrot
1 cup lightly packed grated zucchini
2 eggs
1 cup caster sugar
3/4 cup oil
1 tspn vanilla essence
1 cup plain flour
1 tspn bicarb soda
1/2 tspn mixed spice
Pinch of salt
Pre-heat oven to 350C
Combine all ingredients except the carrot and zucchini. Mix until smooth.
Add the carrot and zucchini and mix well.
Pour the mixture into a greased 8" ring tin. Bake for 40-45 mins or until a skewer inserted comes out clean.
Allow to cool in the tin before removing.
This is delicious served cold and even better served warm for dessert drizzled with cream!
Enjoy!
Mrs B xx
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