Zucchini Slice

Every time I visit Australia in summer time December, we would be served this either at my mother or sister-in-law's (SIL). My SIL grows her own zucchini and when summer arrives, she is blessed with a bountiful crop. I've even brought some of these flavorful organic squash home with me to Singapore during my last trip!

If you're a persons that loves bacon, eggs and cheese you're very likely to love this recipe. Very easy to make and even my 2 year old loves it :)

Zucchini Slice
(serves 6)

5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
2 cloves garlic, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese (you may use any cheeses - whatever available in your pantry)
60ml (1/4 cup) vegetable oil

Method:
1. Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
2. Fry the bacons until browned, then add the onion and garlic. Fry till onions are soft. Remove and place aside.
2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, bacon and onion mixture, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes (25 mins in my oven) or until cooked through.

Zucchini-fied

Once you get started on an ingredient, you can't stop! Ever felt the same?

I bought some zucchini, inspired by a Nigela Lawson's recipe for a Flora's Famous Zucchini Cake. There were some leftover zucchini, hence 2 recipes with this amazing vegetable this week!


Firstly, Flora's Famous Zucchini Cake. I promised a girlfriend I'll bring a cake for her birthday dinner, which was to be an all-ladies affair. Browsing through Nigela's Domestic Goddess book, this recipe stood out for a couple of reasons - it's a "filled cake" suitably dressed for a birthday cake, interestingly made with vegetable and has a tangy "lime curd" and "lime cream cheese" icing which I believe nobody can resist! The healthy vegetable and the refreshing lime would be ingredients especially appealing for most women, and this girlie event would be the perfect venue to serve it!


The cake was easy enough to make. In order to save time, I made the lime curd the night before and kept it refrigerated in an air-tight jar. When mixing the batter, one may feel that its too sticky and thick but after you add the grated zucchini in, it turned out to be just the right batter. The moisture from the zucchini provided the liquid for the cake.

Here's the recipe for those interested.

Flora's Famous Zucchini Cake
(serves 8)

for the cake:
1/4 cup raisins
340g grated zucchini, weighed before grating
2 large eggs
1/2 cup veg oil
1/2 cup plus 1 tbsp sugar
1 1/2 cups self-rising flour
1/2 tsp baking soda
1/2 tsp baking powder

for the filling (lime curd):
90g unsalted butter
3 large eggs
1/2 cup sugar
1/2 cup lime juice (4 limes)
zest of 1 lime

for the icing:
200g cream cheese
1/2 cup icing sugar, sifted
juice of 1 lime, or more to taste
2-3 tbsp chopped pistachio nuts

2 8 x 2-inch cake pans, greased and lined with wax paper

Method:
1. To make the lime curd, melt butter in a heavy-based saucepan, add all the other ingredients and whisk to custard (where the batter sticks to the back of your wooden spoon) over a gentle heat. Let cool before filling a jar or cake. Keep it refrigerated. Makes about 1 3/4 cups.
2. For the cake: Preheat oven to 180C. Soak raisins in a bowl of warm water to plump them up. When done, drain them.
3. Grate the zucchini (skin on). Drain the zucchini over the sink to get the moisture out.
4. Put the eggs, oil & sugar in a bowl and beat them until creamy. Sift in the flour, baking soda, baking powder and continue to mix until well combined. Stir in the grated zucchini and add the drained raisins. Divide mixture and pour into 2 separate pans and bake for 30 mins (25 mis in mine) until slightly browned and firm to the touch. Let it cool when you work on your filling and icing.
5. For the icing: beat the cream cheese in a bowl until smooth. Add the icing sugar, beat well to combine , then stir in the lime juice to taste.
6. To assemble cake, put one cake on the plate and spread with cooled lime curd. Put on the top cake and smear it thickly with cream-cheese icing. Just before serving, scatter the chopped pistachios over the top.