Zucchini and walnut cake (I made it just cuz the recipe sounded odd)
245 g walnuts
500 g zucchini (courgettes)
250 ml canola oil
330 g raw sugar
310 g self raising flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Preheat the oven to 170 C (325 F/Gas 3). Grease a 22 x 12 cm loaf tin and line the base and two long sides with a sheet of baking paper.
Roughly chop 185 g of the walnuts. Grate the zucchini, then put the zucchini in a large bowl with the oil, sugar, eggs and chopped walnuts and mix well. Stir in the flour, cinnamon and nutmeg.
Spoon the mixture into the tin and arrange the remaining walnuts on top. Bake for 1 hour 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
Leave the tin for 20 minutes before turning out onto a wire rack to cool.
Yummo! I had to bake mine for about 1 hour 20 minutes...so just keep checking with the skewer.
bird hide © Hollabee 2008