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 deg 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.
