Zucchini And Walnut Cake Recipe

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.

Ready to make this Zucchini And Walnut Cake Recipe? Let’s do it!

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Ingredients & Directions


1 1/2 c Walnut pieces pn Salt
2 md Zucchini, unpeeled, ends 3 lg Eggs
-trimmed 3/4 c Sugar
1/4 c Cornstarch 2 tb Diced candied lemon peel,
1/4 c Brown rice flour -finely minced
1 ts Baking powder Powdered sugar

The next three recipes are for cakes made without wheat flour. This
first one uses rice flour, but no wheat.

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.

Serves 8.

PER SERVING: 295 calories, 7g 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.


Yields
8 servings



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