A delicious and healthy way to enjoy a homemade cake, perfect for a snack or the kids’ lunch box. Do not stop trying it, you will be surprised. Zucchini has a very subtle flavor and adds moisture to the cake, just like olive oil. I add lemon to give it a citrus point and chopped nuts that give it its crunchy touch and flavor. I promise you will have to put it away so as not to repeat it!
- 1 1/2 cup of flour without preparing
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon Allspice (ground sweet pepper or nutmeg)
- 1/2 cup extra virgin olive oil
- 1 cup of brown sugar
- 2 medium eggs
- 1 1/2 teaspoons vanilla
- 1 cup grated zucchini (do not drain)
- ½ cup coarsely chopped walnuts (optional)
Place the extra virgin olive oil in a bowl together with the sugar and the eggs, beat for a couple of minutes. Add the vanilla and the grated Italian squash without draining (on the wide part of the grater, where the carrot is normally grated for the salad). In other bowl place all the dry ingredients, passed through a sieve, and incorporate them well (except the nuts). Combine the wet ingredients with the dry ingredients in an enveloping form and add the nuts. Place the mixture in the cake mold previously buttered and floured. Bake in a preheated oven at 350 degrees Fahrenheit (approx 170°C) 50 to 55 minutes approximately, depending on the oven.
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Please tell me if you prepare it!