Zucchini and Nut Loaf Cake
Every recipe tells a story. This cake always amazes people and tends to become a conversation piece! The zucchini keeps it moist, and it makes a light, fluffy dish that is not very sweet. A perfect tea cake. If you must ice it, a cream cheese frosting makes the perfect match. My family eats it with a slice of cheddar. The one in the picture is a sage cheddar, which pairs well.
Bakes 1- 8 inch /20cm loaf pan
butter and flour the pan
Preheat the oven to 375 F / 190 C
2 eggs, at room temperature
1 cup light brown sugar
1/3 cup olive oil
1/3 cup yogurt
1 ½ tsp. vanilla extract
1 ½ cups + 1 tbsp. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
2 tsp. cinnamon powder
¾ cup chopped walnuts
1 ½ cups green zucchini, grated with skin
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
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