Ingredients:
1 1/4 cups brown sugar
1 cup canola oil
3 eggs
400g coarsely grated zucchini, squeezed of excess moisture
2 1/2 cups self-raising flour
1 cup walnut halves, coarsely chopped
1 cup dried dates, coarsely chopped
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
For the icing:
250g cream cheese, at room temperature
1 cup icing sugar
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
Method:
Preheat oven to 180°C
Grease and line a 28cm x 18cm slice pan with non-stick baking paper.
Beat the sugar, oil and egg together in a bowl until pale and creamy.
Add the zucchini, flour, walnuts, dates, bicaronate of soda, cinnamon and nutmeg and stir until well combined.
Pour into prepared pan.
Bake for 50 mins or until cooked through.
When cooled completely top with the cream cheese icing.
To make the icing, beat together the cream cheese, icing sugar, lemon rind and juice until thick and creamy and thoroughly combined.
