Spiced zucchini & pecan cake from Delicious Magazine (Aus), February 2012: Aussie Issue (page 134)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Margaretsmall on February 05, 2014

    I've made this several times, whenever the zucchini plants are bearing well. Yesterday I found a monster perfect for this recipe. No pecans so I used a mixture of pistachios and almonds. I usually don't make the icing, we are trying to limit our calorie intake after all! This time I baked it in two square 8" tins rather than the 22cm round tin, for a shorter time, so it's more like a slice than a cake. I like it a lot. I do forget very time, however, that for the cake you only need 140gm of nuts, as the rest are decoration for the icing. So as usual I measured and processed too much.

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