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
Photo courtesy Niloufer Mavalvala
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 Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at firstname.lastname@example.org.
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.