in USA or Canada

Zucchini cake (fresh & juicy)

updated

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Ingredients for 6 servings:

  • 1 cup(s) sugar
  • 1 ½ cups flour
  • 2 eggs
  • ½ cup(s) oil
  • 2 tsp vanilla (pure)
  • ½ tsp baking soda, baking soda (soda powder)
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1 cup(s) walnuts (finely grated)
  • 1 cup(s) zucchini (finely grated / possibly 1/2 coarsely grated)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fresh Zucchini Bread – (Original Canadian Rez.)

Combine the sugar, flour, baking soda, baking powder, vanilla, and salt, then add the eggs and oil. Blend until a smooth batter forms. Finally, fold in the grated zucchini and walnuts. Pour the batter into a greased, deep baking pan (e.g., a long loaf pan) and bake at 200°C (electric oven) or 160°C (convection oven) for about 1 1/4 hours. Check after about 1 hour. The cake freezes well or can be refrigerated for a few days. It’s perfect for afternoon coffee or breakfast. Enjoy with salted butter, or just as a snack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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