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!
To make my Zucchini Loaf Cake, you will need the following ingredients:
Preheat the oven to 325°F. Lightly grease two loaf tins and then dust with flour.
Sift the flour, baking powder, soda, cinnamon, and salt together into a bowl.
In a large bowl, whisk the eggs, sugar, oil, and vanilla together.
Add the flour mixture a little at a time to the egg mixture, beating well after each addition.
Add the grated zucchini and nuts and stir until well distributed.
Divide the batter evenly between the baking tins.
Bake for 40-60 minutes. When ready, a toothpick inserted into the center of the cake should come out clean.
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!
