For me, the whole thought of vegetables in any kind of baking feels a sense of healthiness. Although I have heard people talk about the gluten free diets, the wheat free diets and kito diets, I’m not ready for that kind of baking yet. I understand that it seems to be the “in” thing, but I am not prepared to gear my baking towards that direction, just yet. I have thought maybe in the future, I might, but until I get warmed up and make sense of what each diet is really about, I think I’m going to stick with what I know and (in my opinion) do best. Bad baking! LOL
This is quite the snack. I find it, a tad different from my regular baking, as this is kind of chewy. I’m not too sure if it because I have overmixed it with the flour, but it also doesn’t rise as much as the regular baking that I do either.
3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1½ cups sugar
1 cup vegetable oil
1 tsp. vanilla
2 cups zucchini, grated/drained
1 cup walnut, coarsely chopped
Preheat oven to 350°F. Lightly grease a loaf pan with cooking spray, set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Carefully mix in the grated zucchini, making sure that it doesn’t clump together. Set aside.
In a large bowl, beat together the sugar, eggs, vegetable oil and vanilla. Fold in the flour mixture and walnuts until just combined DO NOT OVERMIX.
Pour into loaf pan and bake for approximately 1 hour or until cake tester/toothpick comes out clean.