zucchini cake - a recipe

Today I ended up with 8 fresh, local zucchini, from our garden and some from friends.
What to do with said veg?  Facebook friends had some good suggestions, one of which was zucchini cake. 

I grated all the zucchini with the food processor and portioned the extra zucchini aside into 3 cup packs to freeze.  Each 3 cup pack will make one cake later. 

Here's what I made with the 15 cups zucchini left.


Zucchini Cake (makes 8 cakes)

15 c grated zucchini
6c raw sugar
1.25lt veg oil
15 eggs
1kg sultanas
25g pk mixed spice (or 5Tb)
13c SR flour

Mix ingredients in order listed, together in very large basin.
Grease 8 cake tins.
Portion out mixture evenly into tins.  I used a cup measure and put into each 4c of mixture.
Cook at 180degC for 60min.  Check after 45min and move around if necessary.

This cake freezes (without icing).  Ice with cream cheese frosting, or your favorite icing, when defrosted, or when cooled, if you are not going to freeze them.



And now on to the photos...

Miss4 helping to stir.  Note the very large bowl used to mix in.  I used one of the kids toy containers, after washing it down really well!

My line up of filled cake tins, ready to go into the oven.  I only used 7 tins because the largest was filled with double the mixture.  Expect larger cakes to take longer than the rest.  Keep checking at 10min intervals for readyness.

Cakes in the oven.  One of the good things about having a double size oven is being able to cook in bulk without it taking all day!

There it is.  My bulk zucchini cake recipe.  I'm going to freeze some and give away the rest.
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Do you have excess garden produce at the moment?  How are you using it?

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