Recipe for zucchini nutloaf cake. So yummy! It might sound strange to make a loaf cake with zucchini, but if you like banana cake and carrot cake then you will probably like this too! It also has walnuts, and you can add carrot too if you like.
3 eggs 2 1/4 cups castor sugar 1 cup oil 2 cups grated zucchini (or 1 cup zucchini and 1 cup grated carrot) 3 cups plain flour 1/4 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon powder 1 teaspoon bi-carb soda 1 cup crushed walnuts 1/2 teaspoon vanilla essence
Preheat oven to 180 C (or 350 F). Line two loaf tins with greaseproof paper. Beat eggs until fluffy. Add sugar, vanilla and oil and beat until thickened. Stir in grated zucchini. Sift flour and add baking powder, salt, cinnamon and bi-carb soda. Fold flour mixture into zucchini mix. Stir walnuts through. Bake for 1 - 1 1/2 hours.
All measurements are Australian standard.
Tastes great hot from the oven, perhaps with a little butter.
Don't tell the kids it has zucchini in it until after they say how yummy it is!
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