Soft Zucchini and Walnut Cake: A Deliciously Healthy Treat

Indulge in the delicious blend of textures and flavors of this moist zucchini and walnut cake. Filled with fresh grated zucchini and crunchy walnuts, this cake is not only moist but incredibly flavorful. Each slice strikes the perfect balance between the sweetness of cane sugar and the rich, earthy taste of walnuts, making it a fantastic treat for any occasion.

Why you'll love this: This cake is a great way to enjoy a indulgent dessert, but with wholesome ingredients like zucchini and walnuts. The zucchini keeps the cake moist and tender, while the walnuts add a satisfying crunch and depth of flavor. It’s a versatile recipe that can be enjoyed as a sweet breakfast, snack, or dessert. Plus, the simple chocolate frosting and almond slivers add a touch of elegance and extra texture.

Perfect opportunity: This zucchini and walnut cake is perfect for family gatherings, potlucks, or as a special weekend treat. It’s also a great choice for garden parties or any event where you want to provide a nutritious and delicious dessert. The cake’s wholesome ingredients and delicious flavor make it suitable for both casual and formal settings.

Decorating tips:

• After icing with chocolate, sprinkle the top with toasted flaked almonds for a nice, crunchy finish.
• Dust lightly with icing sugar for a more subtle decoration if you prefer to avoid the chocolate icing.
• Garnish with a few slices of fresh zucchini or edible flowers for a natural, garden-fresh look.
• Serve each slice with a dollop of whipped cream or a side of vanilla ice cream for added decadence.

Ingredients:

• 180 g of cane sugar
• 3 whole eggs
• 125 ml vegetable oil
• 100g mixed nuts, chopped
• 250g of flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 250 g grated zucchini
• Chocolate frosting (optional)
• Slivered almonds for garnish (optional)

1. Preheat your oven to 180°C (356°F) and line a baking pan with parchment paper.
2. In a large bowl, beat the whole eggs with the cane sugar until light and fluffy.
3. Gradually pour in the oil while continuing to mix, making sure it is well incorporated into the egg mixture.
4. Add the flour, baking soda and baking powder to the wet ingredients and mix until well combined.
5. Stir in the grated zucchini and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
9. If using, spread chocolate frosting over cooled cake and sprinkle with flaked almonds.

Appreciate This moist and nutty Zucchini Walnut Cake is a beautifully balanced and satisfying treat that is sure to please with its delicious texture and rich flavors!