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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.

Zucchini Nutloaf Recipe

Zucchini Nut Loaf

Cook Time: 1 hour, 30 minutes

Yield: 2 loaf size cakes

Zucchini Nut Loaf

Ingredients

  • 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

Instructions

  1. Preheat oven to 180 C (or 350 F).
  2. Line two loaf tins with greaseproof paper.
  3. Beat eggs until fluffy.
  4. Add sugar, vanilla and oil and beat until thickened.
  5. Stir in grated zucchini.
  6. Sift flour and add baking powder, salt, cinnamon and bi-carb soda.
  7. Fold flour mixture into zucchini mix. Stir walnuts through.
  8. Bake for 1 - 1 1/2 hours.

Notes

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!

http://www.redinstead.com.au/zucchini-nutloaf-recipe

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Jen Leheny

Hello! I'm the owner, blogger, designer, photographer, maker at Red Instead in Canberra, Australia. I also have a photo portfolio at Jen Leheny Photography and there's some work info at jenleheny.com. I like to design and make things in my spare time, which I sell at the Red Instead Shop and at Trove Canberra. And in my other spare time, I rollerskate!