Step-by-Step Cakes by DK Publishing

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Carrot Cake variations

Zucchini Cake

This intriguing alternative to

carrot cake is a true favorite.

Special equipment

9in (22cm) round springform cake pan

Ingredients

1 cup sunflower oil, plus extra for greasing

1

(^1) ⁄ 2 cups all-purpose flour, plus more for dusting
(^3) ⁄ 4 cup (4oz) hazelnuts
3 large eggs
1 tsp pure vanilla extract
1 cup sugar
1
(^1) ⁄ 2 cups coarsely grated zucchini (1 small)
(^1) ⁄ 2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
(^1) ⁄ 2 tsp salt
finely grated zest of 1 lemon
Method
1 Preheat the oven to 350°F (180°C). Oil the
base and sides of the pan and dust with
flour. Spread hazelnuts on a baking sheet
and cook for 5 minutes, until lightly
browned. Put the nuts on a clean kitchen
towel and rub them to get rid of excess skin.
Coarsely chop and set aside.
2 Pour the oil and eggs into a bowl, add
the vanilla, and pour in the sugar. Mix
the oil mixture until lighter and thickened.
Squeeze moisture from the zucchini and
fold in with the nuts. Sift over the flour, add
in any bran left in the sieve. Add the salt,
cinnamon, and lemon zest, and fold.
3 Pour the batter into the pan. Bake for 45
minutes, or until springy to the touch. Turn
out to cool completely on a wire rack.
STORE The cake will keep in an airtight
container for 3 days.
SERVES
8–10
20
MINS
45
MINS
UP TO 2
MONTHS

BAKER’S TIP

Don’t be put off by the unusual inclusion of

zucchini. Zucchini are less sweet than carrots,

but add moisture and a fresh flavor. The lack

of frosting makes this cake healthier, too.