Zucchini & Lemon Olive Oil Cake

Light, moist and subtly sweet – this cake brings out the fresh citrus notes of our premium EVOO. Perfect for Easter entertaining.

Serves: 8–10
Prep time: 15 mins
Cook time: 45–50 mins

Ingredients

• 2 medium zucchinis, grated (about 1½ cups packed)
• 2 large eggs
• ½ cup Taralinga Estate Extra Virgin Olive Oil
• ¾ cup caster sugar
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tsp vanilla extract
• 1¼ cups self-raising flour
• ½ cup almond meal
• ½ tsp baking powder
• ¼ tsp bicarb soda
• ½ tsp salt

Optional for serving:

• Icing sugar, for dusting
• Greek yoghurt or mascarpone
• Extra lemon zest

Method

1. Preheat your oven to 170°C (fan-forced). Grease and line a 20cm round cake tin with baking paper.
2. In a large bowl, whisk together the eggs, sugar, lemon zest, lemon juice, olive oil, and vanilla until smooth and light.
3. Fold in the grated zucchini. (Tip: Lightly squeeze the zucchini in a tea towel to remove excess moisture before adding it to the batter.)
4. In a separate bowl, whisk together the flour, almond meal, baking powder, bicarb soda, and salt.
5. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 45–50 minutes or until a skewer inserted into the centre comes out clean.
8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. To serve, dust with icing sugar and top with a dollop of Greek yoghurt or mascarpone and extra lemon zest if desired.

This cake is subtly sweet, beautifully moist thanks to the zucchini and EVOO, and just the right amount of citrusy. It’s an effortless showstopper for Easter (or any time you want a feel-good bake!).