Zucchini Cake (Fresh & Juicy)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup sugar
- 1 ½ cup flour
- 2 egg (s)
- 0.5 ½ cup oil
- 2 teaspoons vanilla, (pure)
- 0.5 teaspoon ½ baking soda, baking soda (soda powder)
- 0.5 teaspoon ½ salt
- 0.25 teaspoon ¼ baking powder
- 1 cup walnuts, (finely grated)
- 1 cup zucchini, (finely / possibly /2 coarsely grated)
Print Recipe
Pin Recipe Instructions
- Mix the sugar, flour, soda, baking powder, vanilla and salt, then add the eggs and oil.
- Process everything into a smooth dough. Finally fold in the grated zucchini and walnuts.
- Put the dough in a greased, tall baking pan (oblong loaf pan) and bake for around 1 1/4 hours on an electric oven or 160 ° hot air.
- Please check after approx. 1 hour. The cake can be frozen well or stored in the refrigerator for a few days.
- Goes well with the afternoon coffee table as well as with breakfast, with salted butter or just enjoy it in between meals.
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