Zucchini And Walnut Cake Recipe
The best delicious Zucchini And Walnut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini And Walnut Cake recipe today!
Hello my friends, this Zucchini And Walnut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini And Walnut Cake is amazingly delicious, and addictive, everyone will be asking for more Zucchini And Walnut Cake.
What Makes This Zucchini And Walnut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini And Walnut Cake.
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1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
1 pn Salt
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan, line the
base with a circle of baking parchment and butter the parchment. Using a
nut mill, grind walnuts to flour and set aside. Using the same nut mill,
grind zucchini into fine shreds. There should be 1 cup, firmly packed, or
6 ounces. Place in a sieve and press out the liquid. Combine cornstarch,
rice flour, baking powder and salt; set aside.
Beat eggs with sugar until lemon-colored and very thick. A lifted beater
should leave a slowly dissolving trail of batter. Using a large rubber
spatula, lightly fold in grated walnuts and minced lemon peel, as though
mixing a souffle. Fluff up zucchini shreds and fold in. Sift
cornstarch-flour mixture over batter and quickly fold in, retaining as much
volume as possible.
Pour into prepared pan (the batter will be loose) and bake for 40 minutes,
until a tester comes out dry. Let cool in pan for 10 minutes before
unmolding onto a rack. Peel off paper, reverse onto rack right side up,
and let cool completely.
Dust with powdered sugar before serving.
PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g
saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.
From an article by Jacquiline Mallorca, San Francisco Chronicle, 2/24/93.