Every now and then someone on my team is on a diet. I for one feel I am ALWAYS on a diet! I bake a lot, taste a bit and try my best to have some self-control to limit my sugar intake. Most of the people on my team however, don’t have self-control (they admit this themselves by the way). But to be fair, a normal working day, emails piling up, never ending meetings – who doesn’t look for a pick me up, right?
So with the prep for my boss’ birthday cake I decided to make people feel just a LITTLE bit less guilty with a Zucchini Cake and Greek Yogurt Frosting. This cake is VERY similar to the Carrot Cake I make – moist and packed with flavour. I always make this a day before it needs to be eaten, it taste better after having rested in the fridge for at least 12 hours if not more.
Ingredients
3 eggs
1/3 C oil
1/2 C Brown Sugar
1/2 tsp Vanilla
1 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1/2 C Grated Zucchini
1/c C Chopped Walnuts
Directions
- Preheat oven to 180C/325F, prepare 2 8″ pans lined with parchment paper
- In a bowl whisk together eggs, oil, sugar and vanilla, until combined. ( I don’t use any machines in this cake)
- Mix all the dry ingredients in a separate bowl: flour, baking powder, baking soda and cinnamon
- Add the dry ingredients into the wet ingredients and stir gently just to combine
- Finally add the zucchini and walnuts and stir again to combine
- Split the batter into the prepared cake tins and bake for 25 mins or until a cake tester comes out clean
- Let it cool completely, then place in the fridge to set some more in order to make the cake more manageable while frosting
- Once the cake is cooled, place the first layer on the cake base and use about a third of the frosting to cover the top
- Add the second layer on top to sandwich the frosting and put the remaining frosting on top and the sides to cover the cake completely
- Dust the cake with cinnamon and place whole walnuts on the top for decoration
