Zucchini Nut Cake
If you’re avoiding butter in your diet, try this healthy Zucchini Cake with canola oil instead of butter.  Zucchini is loaded with nutrients and flavor, so this cake will make a guiltless treasure . . .

2 cups drained, shredded zucchini (2 small)

1 lemon zest, finely grated

1 cup coarsely chopped pecans or walnuts

1 ½ cups granulated sugar

1 cup canola oil or vegetable oil

4 eggs

1 tsp vanilla

2 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp ground nutmeg

½ tsp ground cinnamon

½ tsp salt

¼ tsp allspice

Place pan of water on bottom rack in oven and preheat to 350° F.

Generously grease and flour a 10 inch tube pan and set aside.

Zucchini Cake
Grate 2 small unpeeled zucchini and press excess liquid out.  This may be accomplished by placing the grated zucchini in a sturdy colander and pressing with your fist, by placing an even layer in a strainer and pressing another, same-sized strainer into it, or by using cheesecloth or sturdy paper towels to form a bag around the zucchini and squeezing the bag like a snowball between your hands.  Once you’ve removed most of the liquid, spread the zucchini on paper towels and pat it dry before measuring 2 cups.  Toss this in a bowl with the nuts and zest from one lemon.
Zucchini Cake cooling

Combine sugar, oil, vanilla, and eggs in a large bowl.  In a medium bowl, combine the flour, soda, baking powder, spices, and salt.

Use an electric mixer or heavy wooden spoon to combine the dry and liquid ingredients, adding the dry to the liquid gradually and beating well after each addition.  The batter will become quite thick.  Finally, stir in the zucchini, nut, and zest mixture.  Quickly pour the batter into the tube pan and smooth the top.

A slice of Zucchini Cake

Bake in the center of the oven for 55 to 60 minutes or until the cake bounces back when lightly touched in the center or tests clean with a toothpick.  Cool cake in pan on wire rack or on a tumbler for 10 minutes before turning out to cool completely.  After a day the flavors will marry.

343 calories per serving.


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