Zucchini and Walnut Cake
Author – unknown
245g walnuts
500g zucchini
250ml (1 cup) canola oil
330g (1 ½ cups) raw sugar
3 eggs
310g (2 ½ cups self-raising flour), sifted
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
Method
Preheat the oven to 170 oC. Grease a 22 X 12cm loaf tin and line the base and two long sides with a sheet of baking paper.
Roughly chop 185g (1 ¾ cups) of the walnuts Grate the zucchini, then put the zucchini in a large bowl with the oil, sugar, eggs and copped walnuts and mix well. Stir in the flour, cinnamon and nutmeg.
Spoon the mixture into the tin and arrange the remaining walnuts on top. Bake for 1 hour 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 20 minutes before turning out onto a wire rack to cool. Cut into slices and serve
