Zucchini Cake



  • 150g plain flour
  • 150g caster sugar
  • 1 tsp cinnamon powder
  • 1 tsp nutmeg powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 250g zucchini, grated
  • 70g pecans, chopped
  • 2 eggs
  • 100ml M&S Coconut Milk
  • 100ml olive oil
  • 2 tsp vanilla powder
  • 300g icing sugar
  • 50g desiccated coconut
  • 3-5 tbsp M&S Coconut Milk
  • Preheat oven to 180°C. Grease and line a 25cm x 10cm loaf pan.
  • Sift flour, cinnamon powder, nutmeg powder, baking soda and baking powder.
  • Put sifted flour, vanilla powder, sugar, zucchini and pecans into a mixing bowl.
  • Whisk eggs, M&S Coconut Milk and olive oil and stir into dry ingredients. Pour into prepared loaf pan.
  • Bake for 1 hour or until skewer inserted into cake come out clean.
  • To make the icing, combine the icing sugar, desiccated coconut and M&S Coconut Milk and stir until smooth.
  • When cake is cold, spread coconut icing over it.

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