Zucchini cake with lemon and poppy seed frosting

Instructions

1. Preheat oven to 180⁰C. Lightly spray a 20cm (base measurement) round spring form tin with oil and line base with baking paper.
2. Squeeze excess moisture from zucchini. Set aside.
3. Using electric beaters, beat sugar and spread in a large bowl until pale and creamy. Add eggs, 1 at a time, until just combined.Sift flour and bicarbonate of soda together into a separate bowl. Fold in flour mixture then gently stir in grated zucchini. Spoon into prepared tin and smooth over surface with back of a spoon.
4. Bake for 40 minutes or until cake is golden and a skewer inserted into the centre comes out clean. Set cake aside in tin for 5 minutes before turning onto a wire rack to cool.
5. Using clean electric beaters, beat icing sugar, cream cheese, juice and poppy seeds in a small bowl until smooth. Spread over cake and sprinkle with lemon zest to serve.