Zucchini Spice Cake

Makes a 9×13 pan (stays moist for days and freezes well) 
Prep Time: 10-15 minutes
Bake Time: 40-50 minutes 

This recipe was developed for two reasons: one, to use up a big zucchini that was given as a gift from a neighbour.  Two: we love a cake that can be served at any time of the day, as this cake is especially good for a lazy cottage or camping morning to snack on with coffee!   

The method could not be simpler: everything mixed together in a giant bowl!  We’ve used dates here (for the raisin haters!) but it also works fantastic with raisins as well (soak in the same way as in step 3).  We’ve also added in a grated carrot as well for a lighter colour.   

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17:52 07 Apr 25

It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!Most of the meals I make are from your repertoire. I think I have close to 60!

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I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.

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I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.

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We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals

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00:46 25 Nov 24

The Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!

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Recipe: 

1 cup chopped dates 
2 cups grated zucchini
1 cup white sugar
1 cup brown sugar 
1 1/2 cups flour 
2 tsp. baking soda
1 tsp. baking powder 
2 tsp. cinnamon 
1 tsp. ground ginger 
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1 tsp. salt 
1 cup oil (canola, vegetable or olive) 
1 tbsp. vanilla
3 large eggs 
1 tbsp. orange or lemon rind (optional) 

1. Preheat oven to 350 F
2. Line a 9×13 pan with parchment paper, or grease lightly with butter 
3. Place dates in a bowl and cover with hot tap water.  Set aside while you continue with recipe. 
4. Grate zucchini and set aside.  
5. In a large mixing bowl place both sugars, flour, baking soda, baking powder, all the spices and the salt.  Whisk together until well combined.  
6. Make a bit of a well in the bowl, and add in oil, vanilla and eggs.  Use a wooden spoon to beat all together well.  
7. Drain dates and stir in with zucchini and zest, if using. 
8. Use a spatula to scrape into prepared pan, and bake for 40-50 minutes, or until a toothpick comes out clean. 
9. Cool completely in the pan on a rack.  Snack away! Perfect for breakfast on the run too! 

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