If you can make carrot cake then why not Zucchini cake?
I didn’t go with a cream cheese frosting as I wanted to make this more of a breakfast loaf with a hint of sweetness.
I love zucchini in most things, raw in salads, cooked and now as a sweet loaf.
You will need
2 zucchini grated, with the moisture drained
1 cup gluten-free plain flour
1 tbs Natvia for Baking
1/2 tsp salt
1 tsp baking powder
1/2 cup pureed fruit- i used pureed apple and apricot
Pre-head a fan forced oven to 180 degrees.
Line a loaf tine with baking paper. I also sprayed mine to make sure it does not stick.
An easy way of removing the moisture from the zucchini is to place the gratings in a tea towel and cover up into a tight ball and squeeze the liquid out; do this a couple of times until the zucchini is fairly dry.
In a bowl mix all the dry ingredients.
Beat the eggs and fruit puree in a separate bowl and then add to the dry ingredients.
Mix well and then spoon into the loaf tin, making sure the mixture is spread evenly.
Bake for 60 minutes, or until a skewer is inserted and comes out clean.
Allow to cool in the tin for 10 minutes once cooked and then turn out onto a wire rack to cool completely.
I made this gluten-free as I was making this for a guest whom is gluten sensitive so a standard flour could also be used.
Enjoy warm with some butter or slice up cooled.
Store in foil for up to a week or seal in a snap lock bag and freeze for later use.