Zucchini, Walnut and Cinnamon Cake
A flavoursome, moist cake that will be a favourite by all your family. I always make a batch leading into Christmas as they make great presents for friends.
Ingredients
Makes: 4 cakes
- 3 cups (375g) plain flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons bicarb soda
- 2 teaspoons ground cinnamon
- 2 cups (400g) white sugar
- 1 cup (250ml) vegetable oil
- 3 eggs
- 2 teaspoons vanilla essence
- 1/2 cup (60g) chopped walnuts
- 2 cups (250g) grated zucchini
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Preheat oven to 180 degrees C. Grease and flour 4 loaf tins.
- In a medium bowl, mix together flour, salt, baking powder, bicarb soda and cinnamon. Set aside.
- In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.
- Divide batter into the loaf tins. Bake for 60 minutes or until skewer inserted into middle of cake comes out clean.
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Reviews and Ratings
Global Ratings:
(16)
Reviews in English (14)
Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!! - 12 Jun 2002 (Review from Allrecipes USA and Canada)
The best zucchini cake recipe! Although I made some adjustments, instead of 2cups of grated zucchini I increased it to three..for me it tastes better and more moist..Thank you for sharing this wonderful recipe - 09 May 2008 (Review from Allrecipes USA and Canada)
DELICIOUS !!!!! Don't be afraid to try it because of zucchini , if you do you'll be missing out on the best !!!!! My kids loved it . - 05 Apr 2000 (Review from Allrecipes USA and Canada)
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