Niloufer's Kitchen: Zucchini and Nut Loaf Cake

Zucchini and 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 its light soft fluffy and 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

Whisk the eggs until light. Add the sugar and continue beating - drizzle the oil in a gentle stream. Add the yogurt, vanilla extract.

Lower the speed to stir and add a third of the dry ingredients - flour, baking soda and powder, salt and cinnamon mixed in with the walnuts.

Add all the zucchini and add the rest of the dry ingredients ensuring everything is combined but not over beaten. Pour into a prepared cake pan and bake for 35 to 45 minutes until the tester comes out clean.

Tips

Check the cake at 35 minutes. If the centre is still not baked through, cover it lightly with a piece of foil to avoid getting darker. Reduce the heat to 350F/175C and bake another ten minutes.

Test the deepest part with a skewer to make sure its clean.

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 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.