Autumnal EVOO Zucchini Cake
- Preparation: 20min
- Cooking Time: 30-40min
- Serves: 3 Mini Loaves
INGREDIENTS
Wet Ingredients
– 180g grated Zucchini (2 medium size)
– 140g Brown Sugar
– 80ml Plain Greek Yogurt
– 2 x 70g Eggs
– 2 teaspoon Vanilla Extract
Dry Ingredients
– 190g Plain Flour
– 1/2 teaspoon Bi-Carb
– 1/2 teaspoon Baking Powder
– 2 teaspoon Cinnamon
– 1/4 teaspoon grated Nutmeg
– Finely grated rind of one Meyer Lemon
– a pinch of Sea Salt
**80g chopped Pecan (optional topping)
METHOD
Step 1
Preheat oven to 150°C. Grease or line with parchment paper 3 mini loaf pan (14cm x 8cm x 6 cm ) or one regular loaf pan (25cm x 13cm x 8cm).
Step 2
Lightly mix the dry ingredients in a bowl. Set aside.
Step 3
In a large mixing bowl, mix the wet ingredients thoroughly. Fold in the flour mixture (dry ingredients). Add in the pecans (optional).
Step 4
Divide the batter evenly into the pans.
Step 5
Bake for 30-40 minutes or until a tester inserted into the center comes out clean.
Step 6
Cool and serve.
