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Photo of Zucchini cake with lemon and poppy seed frosting by WW

Zucchini cake with lemon and poppy seed frosting

Total Time
50 min
10 min
40 min



200 g, coarsely grated

Caster sugar

150 g

Reduced fat oil spread

150 g


3 medium

White self-raising flour

1 cup(s), (150g)

Bicarbonate of soda

1 tsp

Icing sugar mixture

25 g

Extra light cream cheese

75 g

Lemon juice

2 tsp

Poppy seeds

1 tsp

Lemon zest

1 tbs

Oil spray

1 x 3 second spray(s)


  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.


VARIATION: Add 1 tsp mixed spice with flour in Step 3 or swap lemon juice and zest with orange juice and zest.