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Zucchini Cakes with Citrus Icing

Zucchini Cakes with Citrus Icing

These are really good – not too sweet and nicely spiced. You can indeed use
medium sized marrows for this if the zucchinis have got away on you; I’ve done it
and you can’t tell!

Click here to buy the Gluten Free Goodies Company Cake & Biscuit Mix used in this recipe


  • 1 ¾ cups Gluten Free Goodies Cake and Biscuit mix
  • ¾ tsp baking soda
  • 1 tsp Gluten Free Goodies baking powder
  •  1 tsp cinnamon
  •  1 tsp cardamom
  •  3 eggs
  •  ¾ cup sugar
  •  Finely grated rind of 1 orange or tangelo or lemon, plus the juice (used in the icing)
  •  ½ cup rice bran or light olive oil
  •  2 loosely packed cups of grated zucchini or modestly-sized marrow
  •  2 Tbsp poppy seeds

    For the icing
  •  ¾ cup icing sugar
  •  2-4 Tbsp citrus juice


  1. Preheat the oven to 180°C.
  2. Line a muffin tin with cupcake cases.
  3. Place flour, soda, baking powder, cinnamon and cardamom in a bowl and
  4. Beat eggs and sugar until thick and pale, then add the citrus rind and drizzle in the oil while still beating the mix.
  5. Add zucchini and poppy seeds to the wet mix and combine.
  6. Add the wet mix to the flour and mix thoroughly.
  7. Divide between the 12 cake cases.
  8. Bake 20-30 minutes or until a skewer comes out clean.
  9. Cool completely before icing.

     Recipe by Judy Mcdonald


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