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By Teresa Cutter


What's great about it

Filled with the goodness of fibre rich zucchini and perfect for the whole family. I love that this cake is not too sweet, and it marries perfectly with omega-3 rich walnuts. The lovely yogurt frosting makes it even more delicious, and I also love to top it with sliced figs and a little ginger or a drizzle of warmed marmalade.


3 organic eggs

125 ml (½ cup/4 fl oz) pure maple syrup

250 ml (1 cup/8 fl oz) extra virgin olive oil

2 teaspoons vanilla extract

zest from 2 oranges

4 teaspoons baking powder

generous pinch of salt

240 g (8 oz) wholemeal spelt flour (see below for Gluten-free)

500 g (16 oz) zucchini (courgette), coarsely grated, moisture squeezed out

155 g (5 oz) chopped walnuts



500 g (16 oz) labneh / strained Greek yoghurt or ricotta

60 ml (2 fl oz) pure maple syrup

2 teaspoons vanilla extract


PREHEAT your oven to 160°C (320°F) fan-forced.

COMBINE eggs, maple, olive oil, vanilla and orange zest in a mixing bowl.

ADD baking powder, salt and flour then mix until just combined.

FOLD in the zucchini and walnuts then pour into a lined baking tin.

BAKE for 45 minutes and cool.

COOL in the tin for 30 minutes then remove to cool completely on a board or cake rack.

COMBINE frosting ingredients and store in the fridge until needed.

TOP you cooled cake with yoghurt frosting or whipped ricotta if using.

SERVE and enjoy.

Notes and Inspiration

Garnish with fresh herbs such as thyme, rosemary and bay leaf. For a gluten free cake use 400 g (14 oz) almond meal and 50 g (1½ oz) coconut flour, reduce olive oil to 125 ml (4 fl oz) and add an extra egg.

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