For the cake
350g zucchini (no need to peel them)
200g soft brown sugar
125ml sunflower oil
3 large eggs, lightly beaten
grated zest 1 orange
1 tsp vanilla extract
300g gluten free self raising flour
1 tsp gluten free baking powder
For the frosting
200g lactose free full-fat cream cheese
100g icing sugar, sifted
good grating of orange zest
Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment.
Finely grate the zucchini, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
Stir the zucchini with the sugar, sunflower oil, eggs, orange zest, and vanilla then fold in the gluten free flour and baking powder until they disappear, but don’t overmix.
Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
Meanwhile, beat the lactose free cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill.
Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.
Recipe adapted from: Good Food