- 2 cups Zucchinigrated
- 1 cup Walnutschopped
- 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
Zucchini Loaf Cake
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!
So, how to make Zucchini Loaf Cake?
Steps to make Zucchini Loaf Cake
Heat the oven and prepare loaf tins
Combine dry ingredients
Mix wet ingredients and sugar
Combine wet and dry ingredients
Add zucchini and nuts
Prepare the loaves for baking
Bake the loaf cake
Leave to cool and Serve Zucchini Loaf Cake
This is a great tip! I am writing 31 days of creative homemaking and I have a slow cooker tips post coming up! Will definitely link over to this post! Gotta love that slow cooker…such a miracle worker.
That looks delicious! I just made chicken and gravy last night. Thanks so much for joining me for tea therapy!
omn omn omn! super delicious. Everyone should try!
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