I love this! I’ve never had a vegetable in a cake/loaf before. I wanted to try this because my brother @MrEdwardPuzon was abundant with zucchinis. It’s a little dense because it’s a loaf. And because it’s dense, it’s best served smothered with butter and jam.
1 1/2 cups firmly packed brown sugar
1 cup vegetable oil
1 1/2 finely grated zucchini
1 cup coarsely chopped walnuts
1 1/2 cups self-raising flour, sifted
1 1/2 cups plain flour, sifted
extra chopped walnuts
1. Preaheat oven to 180degC. Grease 15cm X 25cm loaf pan and line the base and long side with baking paper with 2cm overhanging the sides
2. Beat the eggs,m sugar and oil in a bowl with electric mixer until combines. Add the zucchini, nuts and sifted flours in 2 batches. Mix to just combined. Pour into the pan. Sprinkle the extra chopped walnuts.
3. Bake the load for about 1 1/4 hours or until cooked through. Let stand in the tin for 5 minutes then turn onto a wire rack and let cool.
note: when you grate the zucchini, squeeze a little to get rid of some of the liquid.