We actually call it „Zucchini Bread“, but I thought that would be confusing. This is one of my favorite cakes, quick and easy, but also fluffy and delicious. And a great way to use up all those huge zucchini (3-4 lbs each!), that currently flood my parents’ garden.
Makes 1 loaf
- 2 eggs
- 120 g sugar
- 50 g canola oil (or other neutral tasting vegetable oil)
- 200 g zucchini
- 220 g flour
- 80 g ground nuts (hazelnuts, walnuts, almonds)
- 2 tsp baking powder
- 2 tsp cinnamon
- vanilla extract (optional)
In a large bowl, mix eggs, sugar, vanilla extract and oil and beat until fully combined. Scrub or peel zucchini, grate roughly and squeeze out as much water as you can. Then mix into the batter. Add flour, baking powder, cinnamon and ground nuts to the bowl and fold in gently.
Grease a loaf pan and preheat your oven to 180 °C (350 °F). Pour batter into the pan and bake for 50-60 minutes (do the tooth pick test!).
Remove the zucchini cake from the oven and let it cool for at least 15 minutes before trying to get it out of the pan.
If you like, you can top the cake with powdered sugar or your favorite frosting. I like it plain, though.