Very juicy, very yummy, don't let the name put you off, you don't even notice there's Zucchini in the recipe. Keeps very well and can be frozen without the topping.


  • 2 cups castor sugar

  • 1 tsp vanilla sugar

  • 1 cup oil ( eg sunflower or whatever you have in your pantry, but not olive oil)

  • 4 eggs (separated)

  • 2 cups zucchini ( peeled, mashed, raw, in blender)

  • 1 cup finely crushed nuts, eg almonds, hazelnuts.

  • 1 tsp cinnamon

  • 3 cups plain flour

  • 1 tsp baking powder

  • 1 tsp bicarb.soda


  • 1.

    Put castor sugar, vanilla sugar, oil, egg yolks, zucchini, nuts, cinnamon, baking powder and bicarb. soda in a mixing bowl and mix slowly; approx 5 minutes, gradually getting faster.

  • 2.

    Add flour and mix thoroughly

  • 3.

    Beat egg whites until stiff and fold into mixture

  • 4.

    Pour into lined lamington tin

  • 5.

    Bake 175 C for 30-40 minutes

  • 6.

    When cold cut into slices or if preferred put topping on first, eg coat with chocolate and nuts, or dust just with icing sugar.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 742kj
  • Fat Total 40g
  • Saturated Fat 3g
  • Protein 10g
  • Carbohydrate 88g
  • Sugar 50g
  • Sodium 80mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Topping can be whatever you like. Keeps very well in airtight container or freezer. Can be used to make fancy cakes as it cuts very well into shapes but don't do this when the cake is too fresh. A good way to feed your children (or husbands) healthy zucchini.

I freeze grated zucchini in 2 cup portions which makes preparation time even quicker.

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