Zucchini Cake

19 May Zucchini Cake

I always was hesitant about trying a sweet recipe with zucchini because in my head they didn’t match at all but being a mother of a not so keen veggie eater change my perspective and try different ways of introducing some veggies into his diet. I try this Zucchini Cake recipe and it was a hit with the family so I have done it several times for them, so I’ll hope it will be a new staple for you guys. 

Ingredients:

2 cups flour

2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

3 eggs

2 cups sugar

1 cup oil

1 teaspoon vanilla

2 1/2 cups finely shredded zucchini

1 cup chopped walnuts

1/2 cup sultanas

Prep:

1. Preheat oven at 180°C and grease a springform cake pan.
2. Wash the zucchinis and shredded in the finest option you have and let them rest in a strainer and before using them wrap them in the towel and press the excess water. 
3. Sift the dry ingredients: flour, baking soda, cinnamon and baking powder and set aside.
4. Beat the eggs with the sugar, add the oil and vanilla. Mix well and add the dry ingredients. Finally, add the zucchinis, walnuts and sultanas. Beat well. Pour the mixture into the cake pan. 
5. Bake the cake for 1 hour and 10 minutes or until a toothpick comes clean. Let it rest for 15 minutes before taking the cake out from the pan. Enjoy it!