Zucchini Loaf Cake

Sweet zucchini bread recipe
Sweet zucchini bread recipe
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Ingredients

2 cups Zucchini grated
1 cup Walnuts chopped
3 cups Wheat flour
3 Eggs
1 cup Vegetable oil
2 1/4 cups Sugar
3 tsp Vanilla extract
1 tbsp Cinnamon
1 tsp Baking soda
1 tsp Baking powder
1 tsp Salt

Nutritional information

255
Calories
2g
Fat
23mg
Cholesterol
32g
Carbs
19g
Sugar
3g
Protein
Ingredients

Zucchini Loaf Cake

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Soft, light and packed with different flavors, my Zucchini Loaf Cake is a revelation! I’ve completely embraced using vegetables in baking. For so long we only had carrot cake (which was always a favorite of mine by the way). But then pumpkin started to appear in cookies and loaves, sweet potato was popping up in brownies and beetroot was transforming chocolate cakes.

This zucchini bread recipe is really special. The zucchini makes it wonderfully moist and the cake is made fragrant with cinnamon and vanilla, with the walnuts thrown in for some crunchy texture. By using vegetable oil instead of butter, you also get a very light crumb, all in all making it a true pleasure to devour!

Ingridiens for Zucchini Loaf Cake
So, how to make Zucchini Loaf Cake?

Steps to make Zucchini Loaf Cake

1

Heat the oven and prepare loaf tins

1

Preheat the oven to 325°F. Lightly grease two loaf tins and then dust with flour.

2

Combine dry ingredients

1

Sift the flour, baking powder, soda, cinnamon, and salt together into a bowl.

3

Mix wet ingredients and sugar

2

In a large bowl, whisk the eggs, sugar, oil, and vanilla together.

4

Combine wet and dry ingredients

2

Add the flour mixture a little at a time to the egg mixture, beating well after each addition.

5

Add zucchini and nuts

1

Add the grated zucchini and nuts and stir until well distributed.

6

Prepare the loaves for baking

1

Divide the batter evenly between the baking tins.

7

Bake the loaf cake

50

Bake for 40-60 minutes. When ready, a toothpick inserted into the center of the cake should come out clean.

8

Leave to cool and Serve Zucchini Loaf Cake

20

Leave to cool for about 20 minutes, before removing from the tin and letting cool completely on a wire rack.

Try something new today with my Zucchini Loaf Cake and you’ll be ever so glad you did! What do you think about using vegetables in baking? Have you tried any new ones recently? Share your baking stories in the comments section below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
sarah

omn omn omn! super delicious. Everyone should try!

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