What to do with Fall’s bounty?

Bake a cake!

The beauty of this time of year… besides the kids heading back to school, the smell and feel of Fall in the air, the excitement of what the last beautiful months of the year always brings…..is the plethora of vegetables from all the summer gardens. Here’s a great recipe for all those zucchini’s you can’t possibly imagine what to do with. It’s great for lunch box treats or enjoyed with a cup of tea in the afternoon while reading a special book or warmed with a little scoop of ice cream right before you drift off to slumberous sleep!

  • Butter, for greasing
  • 3/4 c all purpose flour
  • 1/4 c whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 3 large eggs
  • 1/2 c vegtable oil
  • 1/2 c dark brown sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons poppy seeds
  • 2 medium zucchini, grated
  • Sifted icing sugar, to serve



  1. Heat the oven to 350 degrees. Grease and base-line an 8 inch round cake tin.
  2. Put the self-raising and whole wheat flours in a bowl and stir in the baking powder, cinnamon and salt.
  3. In a separate bowl, beat together the eggs, oil, sugar, vanilla extract and poppy seeds. Mix into the flour, then stir in the grated zucchinis. Pour into the prepared tin and bake in the oven for 45-50 minutes. Let the cake cool in the pan.
  4. To serve, dust with icing sugar.