Zucchini and orange slab slice 24



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Carrot and courgette cake served with a cup of tea

The hardest part of this recipe will be keeping your fingers from swiping the frosting! This is a world-class recipe but it won’t cost you. It is seriously a treat!


  • 185g butter
  • 2 teaspoons finely grated orange rind
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 1/2 cups coarsely grated zucchini (3 small)
  • 1/4 cup (60ml) orange juice
  • 1 1/2 cups (225g) self-raising flour

Orange frosting

  • 125g butter, softened
  • 2 cups (320g) icing sugar mixture
  • 1/4 cups (60ml) orange juice


  1. Grease 19cm x 29cm slice pan, line base with baking paper.
  2. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs one at a time and beat until combined.
  3. Transfer mixture to large bowl; stir in zucchini, juice and flour; spread mixture into prepared pan.
  4. Bake in moderate oven about 40 minutes. Let cake stand for 5 minutes; tun onto wire rack to cool.
  5. Top cake with orange frosting and, if desired, a little thinly sliced orange rind.

Orange frosting

  1. Beat butter in small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice; beat until frosting is smooth.


Tell us, what do you think of this recipe? Will you give it a try?

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Sounds simple, looks delicious. With the zucchini, should be lovely and moist. Anyone made it yet ?? (Don’t mean this morning – all I’ve cooked is toast 🙂 )

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