Zucchini, nutmeg and honey cake

  • Skill Easy
  • Prep time 15 mins
  • Cook time 30 mins
  • Servings 8

Zucchini, nutmeg and honey cake

Ingredients

  • 1/2 cup (110g) margarine
  • 1 tsp vanilla extract
  • 2 eggs, room temp
  • 1/3 cup (100ml) liquid honey
  • 1/2 cup So Good™ Regular Soy Milk
  • 1 3/4 cups (200g) flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg, ground
  • 1 cup (about 2) zucchini, finely grated
  • 1/2 cup (70g) walnuts, roughly chopped

Method

  1. Preheat oven to 180°C. Grease and line a 20cm square cake tin with baking paper.
  2. Combine margarine, vanilla extract, eggs and honey in a medium bowl and beat together with an electric mixer. Beat in So Good™ Regular Soy Milk. Add dry ingredients and mix well. Fold in grated zucchini and nuts. Pour into prepared tin.
  3. Bake in oven for 30-35 minutes, or until a skewer inserted into middle of cake comes out clean.
  4. Garnish with sliced fruit and serve.

Tips

  • Carrots can be used instead of grated zucchini.
  • Any type of nuts or seeds can replace the walnuts.
  • This is a moist cake but can be served with yoghurt and fruit as dessert.
  • Per Serve
  • Energy (kJ)
    1320
  • (Cal)
    314
  • Protein (g)
    7
  • Fat (g)
    18
  • Saturated Fat (g)
    4
  • Carbohydrate (g)
    32
  • Sugars (g)
    15
  • Dietary Fibre (g)
    1.7
  • Sodium (mg)
    311
  • Potassium (mg)
    222
  • Calcium (mg)
    49
  • Iron (mg)
    0.9