Garden harvest time can mean trying to figure out what do with all of those zucchinis that have just appeared in your garden or on your front doorstep courtesy of your neighbour.  Besides eating it as a vegetable with dinner you can bake with zucchini as well.  It can take the place of shredded apple or carrots in a recipe.  This recipe for cinnamon zucchini cake with maple frosting is the perfect reason to grow zucchini in your garden. Other than the green flecks in the cake it is difficult to discern the flavour of the zucchini as the amazing taste of cinnamon shines through.The zucchini and applesauce add moistness and body to the cake and therefore there is very little oil in the ingredient list.

I choose to top it with my favourite Maple Frosting but any frosting would work – even chocolate would be wonderful. Without frosting this cinnamon zucchini cake would be a great snack for lunches – those things parents of school aged children will have to start thinking about in a week or two.If you wanted to add a little crunch you could add some finely chopped walnuts or pecans instead of the raisins. Or add them both!  As there is no mixer required to whip up this cake you could have one ready Sunday night and be ready for lunches for  a few days in no time and the little ones will never know you hid vegetables and fruit in their cake.

Which every way you choose to enjoy your zucchini cake with frosting or without, raisins or pecans or both – you will have a flavour packed cake that will hit the spot any time of the day.