Zucchini Walnut Cake

Yesterday I decided to make a zucchini walnut cake. As I already had frozen grated zucchini in the freezer from my summer harvest, I removed a bag and placed the zucchini in a colander over the sink to thaw and drain for the day. This cake is light, moist, and a great way to get hidden vegetables into non-participating children. The nuts can be omitted if allergies are of a concern.

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Ingredients:

3 eggs

1 cup sugar

 ¾ cup vegetable oil

1 tsp vanilla extract

1½ cups plain flour

½ tsp salt

1⅓ tsp bi-carb soda

1⅓ tsp baking powder

1⅓ tsp cinnamon

2 cups grated zucchini (Note 1)

½ cup crushed walnuts

Instructions:

1. Preheat oven to 160°C

2. Grease and line a 20cm round cake tin

3. Beat eggs and sugar in a stand or electric mixer until frothy

4. Add oil and vanilla and combine

5. Add sifted dry ingredients and mix till combined

6. Fold in zucchini and nuts

7. Pour into the prepared cake tin and bake for approximately 1 hour (Note 2)

8. Transfer to a cooling rack

9. When cooled, ice with cream cheese frosting, dust with cinnamon, and sprinkle a few additional crushed walnuts if desired.

Notes:

1. Zucchini – Press the grated zucchini in a colander to remove excess moisture or I place the grated zucchini in a clean tea towel and wring out as much moisture as possible.  Excess moisture in the cake can make the centre collapse post cooking.

2. How to check if a cake is cooked:

a) The internal temperature is between 93°C - 99°C (lower for light cakes and higher for heavy cakes)

b) The edges of the cake slightly pull away from the sides of the pan.

c) The top and edges are golden brown (or look matte for chocolate cake).

d) A toothpick or skewer comes out clean.

e) The cake springs back when pressed gently.