I fully embrace any way in which you can increase your vegetable intake so this sounded like a good recipe to try – plus I got a heap of cheap zucchinis recently so was looking for something to do with them other than make soup!
This cake in many ways is similar to a carrot cake (so I may try it with carrots next and will let you know how that goes). Zucchinis make a good base for a cake as they are pretty tasteless, however they add plenty of moisture. Walnuts add a great crunch as well as being a good source of the essential omega 3 alpha linolenic acid and dried cranberries add a nice tartness (even though they are covered in sugar!)
This cake is very moist so it keeps quite well and is not too sweet. I urge you to try it. Enjoy 🙂
Zucchini Walnut and Cranberry Loaf
Makes 14 serves
- ¾ cup wholemeal plain flour
- ¾ cup white self raising flour
- ½ teaspoon bicarb soda
- 1 ½ teaspoons cinnamon
- A pinch of nutmeg
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- 1 ½ cups (200g) grated zucchini
- 2 eggs
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- ½ cup brown sugar
Line a loaf pan with baking paper. Preheat oven to 180 degrees. Sift together flours, soda, cinnamon and nutmeg into a medium sized bowl. Add walnuts and cranberries and stir to coat with flour mix. Add zucchini and set aside. In another smaller bowl, whisk eggs and vanilla. Add oil and sugar and whisk well. Pour egg mix into flour bowl and fold through until thoroughly combined. Plop into prepared pan and smooth top.
Bake in oven for 30-35 mins until firm to touch. Note that this cake doesn’t rise very much when cooking. Wait until cool before cutting.
This mix can also be used to make individual cakes or muffins
Makes 14 yummy slices at 150 calories each