Zucchini cake
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 199, total fat 9 G., saturated fats G., proteins 3 G., carbohydrates 27 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 199, total fat 9 G., saturated fats G., proteins 3 G., carbohydrates 27 G., fiber G., cholesterol mg, sodium mg, sugar G.
Try cooking with the recipes on our website, and you'll always be pleased with the results. This recipe uses a mixture of walnuts and spices, plus a little olive oil for a soft texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Non-stick cooking spray for greasing the baking dish
- 1/3 cup walnuts
- 1 large zucchini
- 1.5 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 3 tbsp. apple jam without added sugar
- 1 and 1/4 teaspoons vanilla extract
- 2 large eggs
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Recipes with similar ingredients: walnuts, zucchini, whole grain flour, cinnamon, apple jam, vanilla extract, eggs
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Generously spray a 23 x 13 cm loaf pan with cooking spray.
- Spread the walnuts on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and coarsely chop the nuts.
- Grate the zucchini coarsely into a bowl and squeeze out any excess liquid; you should have about 1.5 cups of grated zucchini.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, beat the sugar, butter, applesauce, vanilla, and eggs with an electric mixer on medium speed. Add the flour mixture and mix on low speed until smooth, then continue mixing on medium speed for another 30 seconds. Fold in the zucchini and nuts, mixing until smooth. Pour the mixture into a baking dish.
- Bake the cake until a toothpick inserted into the center comes out clean, 50-55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan and let cool completely. Slice into 24 slices and serve warm.
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