Zucchini Cake
I’m pretty sure I’ll never forget how to :
1 Chop 1.2kg of parsley for Cafe de Paris butter
2 Finely grate 2kg of parmesan for biscuits
3 Cut up 50kg of butter for mash
4 Grate 9 cups of carrots for a cake
5 Thinly slice 5kg of brown onions for a souffle mix
Thankfully, this zucchini cake only took 1.8kg of zucchini, as I made 6 loaves. Redolent with vanilla and flecked with vibrant green strands like semi-precious stones, this cake is moist and utterly delicious even several days later. When you’re done making zucchini stirfries, patties or stuffing zucchini flowers, I urge you to try this easy recipe. It proudly gives carrot cake a run for it’s money.
Stephanie Alexander’s Zucchini Cake :
220g unsalted butter, melted
4 eggs
1 cup castor sugar
few drops of pure vanilla
2 cups of plain flour
pinch of salt
1 1/2 teaspoons baking powder
300g zucchini, roughly grated
2/3 cup walnuts or pecans
Preheat oven to 220’C. Brush base and sides of a 1.5 litre loaf tin with a little of the melted butter and line base with baking paper.
In a food processor, blend eggs, sugar, vanilla and remaining butter. Sift flour, salt and baking powder together, then add to butter mixture and blend briefly until smooth. Tip into a bowl and fold in zucchini and walnuts.
Pour into prepared tin and bake for 10 minutes, then reduce oven temperature to 180’C and bake for a further 40 minutes or until a skewer inserted in the centre comes out clean. Cool in tin for a few minutes, then turn out onto a wire rack and allow to cool to room temperature before cutting.
