October 28, 2016


All purpose flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Cinnamon - 1/2 tsp
Zucchini - 1
Vegetable oil - 1/2 cup
Large eggs - 2
Granulated sugar - 1 cup
Vanilla - 1 tsp
Walnuts - 3/4 cup (chopped into small pieces)


  • Preheat the oven to 350 degrees. Position the rack in the centre of the oven.
  • Wash the zucchini and trim the ends off but leave the skin on.
  • Grate it on the larger holes of a hand held grater or with the shredder blade of a food processor. Set it aside.
  • In a large bowl, using a mixer, beat together the oil, eggs, sugar and vanilla for a minute or so.
  • Add the dry ingredients and mix everything together at low speed until the batter is uniform.
  • Add the zucchini and gently mix it in.
  • Mix in the walnuts.
  • Grease the loaf pan with little butter and dust with flour, tapping out the excess flour
  • Pour the batter into the loaf pan. The batter should fill the pan at least to the halfway but no more than three quarters full.
  • Bake for about one hour, until the top feels springy to the touch and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 2 minutes, then turn it out onto a wire rack, right side up, to finish cooling.

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