in Australia

Zucchini Walnut Loaf

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Ingredients for 1 servings:

  • 3 eggs
  • 350 g cane sugar
  • 1 packet of vanilla sugar
  • 2 ½ dl oil (peanut or sunflower oil)
  • 1 small bottle(s) flavoring (lemon)
  • 400 g zucchini (courgettes)
  • 100 g walnuts (tree nuts), chopped
  • 450 g flour
  • 1 packet of baking powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Zucchini Cake

Line a 30 cm long loaf pan with baking paper. Beat the eggs, sugar, vanilla sugar, oil, and lemon flavoring in a bowl until well combined (best with an electric mixer). Grate the washed zucchini, peeled, and stir into the mixture along with the nuts. Sift the flour and baking powder together, then stir in a tablespoon at a time. Pour the batter into the prepared pan. Bake in a preheated oven at 180°C to 190°C (convection oven: 160°C to 170°C, gas mark 3-4) for about 75 minutes on the lowest rack. Let stand in the pan for about 5 minutes, then turn out onto a wire rack to cool.

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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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