Mawera Karetai, aka The Wild Cook, has built a business around hunting 'pests' – selling their feathers and living off their meat – with her husband Doug, a former scientist from Canada.
The zucchini works well to keep the cake nice and moist for a couple of days, Mawera tells Jesse Mulligan.
Before she grates the zucchini, Mawera splits each one down the middle and scoops out the seeds – you can put these aside for planting next year, she says.
When zucchini gets a bit older and tougher, Mawra's family likes to peel or grate it into noodles, which they call 'zoodles', and eat it like pasta.
Find more of Mawera's zucchini recipes here.