Ingredients

• 1 cup (150g) plain flour
• 150g caster sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 250g grated zucchini
• 150g raisins
• 150g sultanas
• 75g chopped toasted pecans, plus a few whole, to garnish
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup (125ml) olive oil

Lemon icing:

• 1 cup (150g) sifted pure icing sugar
• 1 teaspoon finely grated lemon rind
• 1-1 1/2 tablespoons lemon juice

Method

• Step 1 Preheat oven to 180°C. Grease and line the base of a 25 x 10cm loaf pan.
• Step 2 Sift flour, sugar, cinnamon, baking powder, soda anda pinch of salt into a large bowl. Add zucchini, raisins, sultanas and pecans. Whisk together eggs, vanilla and oil, and stir into dry ingredients. Pour into prepared pan and bake for 1-1 1/4 hours or until a skewer inserted into cake comes out clean. Allow to cool slightly, then place on a wire rack to cool completely.
• Step 3 To make the icing, combine the icing sugar, rind and juice, and stir until the mixture is smooth. When the cake is cold, drizzle with icing, allowing it to run down the sides, and top with extra nuts. This cake keeps well for 4-5 days in an airtight container.