Zucchini cake

Hot days have kept us mostly indoors, so we have children enjoying marble races down the hallway, making artisitic creations from the craft cupboard, dress-ups (although it's become too hot for that also), and story reading.

It's days like this that I'm so grateful for refrigeration and being able to cook foods in advance for storage.

Summer is zucchini season, and we usually manage to collect quite a few (hopefully BEFORE they turn into zepplins). We have it grated into soups, bolognaise sauce, tuna and pasta salads, and into cakes. Yes ... cake! This recipe is lovely. :)

Zucchini Cake

3 eggs

2 cups sugar

3 tsp vanilla essence

1/2 cup oil (we use sunflower)

2 cups grated zucchini (either 2 small ones, or 1 large one that's been peeled and seeds removed)

3 cups SR flour

1 tsp salt

3 tsp cinnamon

1 cup walnuts or peacans, roughly chopped (optional)

1. Set oven to moderate, 180degC. Line the base and sides of 2 loaf tins with baking paper.

2. Beat eggs until light and frothy, then add sugar, vanilla and oil. Beat until thick and mouse-like. Fold in the zucchini (** don't beat in as this draws out the water from the zucchini and thins down your egg mixture).

3. Sift together the SR flour, salt and cinnamon. Fold this into the zucchini mixture with the nuts (if using).

4. Pour into prepared tins and bake for 1/2 hour, or until cooked when tested with a skewer. Cool on wire rack.

This recipe also freezes well.