October 22, 2018
Desserts, Cakes, Snacks,
Vegetables, Carrot, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Electric Mixer, Oven Bake, Zucchini, Flour more
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"From one of our national supermarkets and their free in store magazine, July 2018."
Preheat oven to 180C and grease and line base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.
Combine flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl and whick the egg and oil in a small bwl and add to the flour mixture and stir to combine.
Pour into prepared pan and smooth the surface and bake for 1 hour or until skewer inserted in the centre comes out clean.
Set aside in the pan for 5 minutes before transferring to a wire rack to cool completely.
Use a electric mixer to beat the cream cheese and butter in a bowl until pale and creamy and add icing sugar and lemon juice and beat until well combined.
Place the cake on a serving plate and top with cream cheese icing and sprinkle with lemon zest and extra walnuts.
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