Moist & Flavorful Zucchini Nut Cake
Indulge in the delightful sweetness of this Moist & Flavorful Zucchini Nut Cake – a family-favorite recipe adapted from the renowned 'Country Fair Cookbook', a treasure trove of award-winning recipes from across America. This bread-like cake is bursting with the natural goodness of zucchini, offering a moist, rich texture that's often compared to cake rather than traditional bread. Perfect for breakfast, as a snack, or a delightful dessert, it can easily be customized with variations, such as using half carrot, swapping in wholemeal flour, or transforming it into muffins. Refrigerate overnight to let the flavors develop beautifully and enjoy a taste that even your loved ones will rave about!
N/A
Servings
175
Calories
12
Ingredients
Ingredients
plain flour
3 cups (sifted)
ground cinnamon
1.5 teaspoons (ground)
baking soda
1 teaspoon (leavening agent)
salt
1 teaspoon (table salt)
baking powder
1/4 teaspoon (leavening agent)
eggs
3 (beaten)
sugar
2 cups (granulated)
cooking oil
1 cup (neutral flavored)
vanilla extract
1 tablespoon (pure or imitation)
zucchini
2 cups (grated, unpared)
walnuts
1/2 cup (chopped)
flour
1 teaspoon (for coating walnuts)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, sift together the plain flour, ground cinnamon, baking soda, salt, and baking powder. Set aside.
3
In another bowl, beat the eggs thoroughly until they are well combined.
4
Gradually incorporate the sugar and cooking oil into the eggs, beating the mixture until it's creamy and fully blended.
5
Add the vanilla extract into the wet mixture, followed by the sifted dry ingredients. Mix until just combined; avoid over-mixing.
6
Gently fold in the grated zucchini until evenly distributed throughout the batter.
7
In a small bowl, toss the chopped walnuts with 1 teaspoon of plain flour to prevent them from sinking. Fold the walnuts into the batter until they are thoroughly combined.
8
Divide the batter equally between two greased loaf pans (8 1/2" x 4 1/2" x 2 1/2"). For easier removal, consider lining the pans with baking paper.
9
Bake in the preheated oven for about 1 hour, or until a skewer inserted into the center comes out clean.
10
Once baked, allow the loaves to cool in the pans on wire racks for about 10 minutes before carefully removing them to cool completely on the racks.
Nutrition Information
7.5g
Fat
25g
Carbs
2.5g
Protein
0.75g
Fiber
12.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Moist & Flavorful Zucchini Nut Cake?
This recipe is a bread-like cake adapted from the 'Country Fair Cookbook' featuring grated zucchini, walnuts, and cinnamon, baked into two moist loaves.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
How much zucchini is required for this recipe?
You will need 2 cups of grated, unpared zucchini.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
Can I make muffins with this batter?
Yes, the recipe can easily be transformed into muffins as a variation.
How many eggs do I need?
This recipe calls for 3 thoroughly beaten eggs.
What type of flour is used?
The recipe uses 3 cups of sifted plain flour.
How long does the cake need to bake?
It should bake for about 1 hour or until a skewer inserted in the center comes out clean.
Why should I refrigerate the cake overnight?
Refrigerating the cake overnight allows the flavors to develop beautifully.
Can I substitute other vegetables in this recipe?
Yes, you can use half carrot as a variation.
What size loaf pans are recommended?
Use two greased loaf pans measuring 8 1/2 inches x 4 1/2 inches x 2 1/2 inches.
Why do I toss walnuts with a teaspoon of flour?
Tossing the walnuts with a teaspoon of flour prevents them from sinking to the bottom of the batter during baking.
How much sugar is in the recipe?
The recipe requires 2 cups of granulated sugar.
What leavening agents are used?
The cake uses 1 teaspoon of baking soda and 1/4 teaspoon of baking powder.
Is there a secret to getting the loaves out of the pans easily?
Lining the loaf pans with baking paper makes the removal of the loaves much easier.
How much oil is used?
The recipe calls for 1 cup of neutral flavored cooking oil.
Can I use wholemeal flour?
Yes, swapping in wholemeal flour is a suggested variation for this cake.
How much vanilla extract should I add?
Add 1 tablespoon of pure or imitation vanilla extract.
What is the fat content per serving?
Each serving contains 7.5g of fat.
How much protein is in one serving?
There are 2.5g of protein per serving.
What is the fiber content of this zucchini cake?
One serving provides 0.75g of fiber.
How much sugar is in a single serving?
There is 12.5g of sugar per serving.
How many carbohydrates are in a serving?
Each serving contains 25g of carbohydrates.
What spices are used in the batter?
The primary spice used is 1.5 teaspoons of ground cinnamon.
How long should the cake cool in the pans?
Allow the loaves to cool in the pans on wire racks for about 10 minutes before removing them.
Should the zucchini be peeled?
No, the instructions specify using unpared (unpeeled) zucchini.
What is the total number of ingredients?
There are 12 ingredients in this recipe.
What is the origin of this recipe?
The recipe is adapted from the 'Country Fair Cookbook', which contains award-winning recipes from across America.
Is this recipe suitable for breakfast?
Yes, it is described as perfect for breakfast, a snack, or dessert.
How do you incorporate the dry ingredients?
Sift the flour, cinnamon, baking soda, salt, and baking powder together before adding them to the wet mixture.