Food and Drink: Apple Cinnamon Zucchini Cake


A few weeks ago I posted a recipe for Lemon Zucchini Cake, with a promise that I'd post a second favourite zucchini cake recipe. Well, here it is! This cake is a perfect way to mix the best of fall flavours, while clearing out any extra zucchini that you may have lying around.

You'll need:
  • 1 cup shredded zucchini
  • 1 apple, shredded
  • 3/4 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil 
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1/2 cup chopped walnuts

Preheat your oven to 325º. Grease a loaf pan and set it aside. 
Mix the flour, salt, baking soda, baking powder and cinnamon. In a large bowl, whisk the eggs, sugar, oil and vanilla until combined. Stir in the zucchini and apple. Fold in the dry mix and chopped nuts until just moistened – be careful not to over mix!
Pour the batter into the prepared pan and bake for 50 minutes. Finish baking at 350º for an additional 10 minutes.
Cool the zucchini cake in the loaf pan for 10 minutes, than loosen the edges and remove the cake from the pan. Continue to cool on a wire rack.

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