Zucchini Cake

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Serves 6

Ingredients
1 cup plain flour
2/3 cup castor sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
250g grated zucchini (leave skin on)
150g raisins
150g sultanas
75g chopped walnuts
2 eggs
1 tsp vanilla extract
1/2 cup (125ml) olive oil

Lemon icing:
1cup sifted pure icing sugar
1 tsp finely grated lemon rind
1 1/2 tbsp lemon juice

Method
1. Preheat oven to 180°C. Line a 25 x 10cm loaf pan with baking paper.

2. Sift flour, sugar, cinnamon, baking powder, soda and a pinch of salt into a large bowl. Add zucchini, raisins, sultanas and pecans.

3. Whisk together eggs, vanilla and oil, and stir into dry ingredients.

4. Pour into prepared pan and bake for 1 1/4 hours or until a skewer inserted into cake comes out clean. Allow to cool slightly, then place on a wire rack to cool completely.

To make lemon icing: Combine icing sugar, lemon rind and juice, and stir until the mixture is smooth. When the cake is cold, drizzle with icing and allow the icing to run down the sides.