This is a lovely, moist cake, it makes a nice change from a carrot cake.
2 cups (300g) plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
300g caster sugar
1 vanilla bean, split, seeds scraped
1 cup (250ml) sunflower oil
2 cups (300g) grated zucchini (from about 3 zucchinis)
1 1/2 cups (210g) pecans, toasted, chopped
Sour cream & lime icing
1 1/2 cups (224g) pure icing sugar, sifted
1 1/2 cups (360g) sour cream, at room temperature
Finely grated zest of 1 lime
Preheat over to 180 degrees. Grease and line a 22cm spring form cake pan.
Sift flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl. In a separate bowl, whisk sugar, vanilla, eggs and oil the egg mixture, zucchini, sultanas and 1 cup (140g) pecans into the flour mixture.
Pour into the prepared pan and bake for 1-1 1/4 hours until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then transfer pan to a wire rack to cool completely.
Meanwhile, for the icing, beat icing sugar, sour cream and zest in an electric mixer on low speed until smooth.
Remove cake from pan and decorate with icing and remaining pecans.