Did you that you can use grate zucchini in cake? Oh yes, you can. Zucchini or courgette is a great addition to cake batter as it adds moisture to the cake. Essentially one doesn’t really taste the zucchini.
This loaf is very easy to make and yields a mildly spiced moist and tender cake. It’s similar to a carrot cake, in texture and taste. For this zucchini loaf I use oil instead of margarine or butter in the batter as oil yields a moister cake. I also opted to use brown sugar instead of granulated white sugar. The molasses in the brown sugar give the cake a darker colour and adds to the overall taste.
For this loaf, no fancy or special equipment is needed. A hand held whisk or wooden spoon will suffice. I also bake it in a 9inch loaf pan, however, a 10 inch round tin will do. The only thing that will change is the baking time which will reduce to about 45 minutes.
For zucchini, I grated using the larger side of my grater as I wanted then to stand out. Also try and squeeze out any excess liquid from the grated zucchini.
The loaf is mildly spiced and it’s the perfect with a hot cup pf tea or coffee or perhaps a cold glass of milk if you are me.
Cinnamon and Cardamom Moist Zucchini Loaf
- 250 grams all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground cardamom
- 1/2 teaspoon salt3/4 cup brown sugar, can be substituted with granulated white sugar
- 2/3 cup vegetable oil
- 2 large whole eggs
- 1 teaspoon vanilla essence
- 1/2 cup plain yoghurt
- 1 1/2 cups grated zucchini (about 2 medium sized zucchinis)
Pre heat oven at 180 degrees Celcius.
Prepare a 9 inch by loaf by greasing lightly with some margarine or butter and dusting with flour and set aside.
In a bowl, combine all purpose flour, baking powder, baking soda, salt, ground cinnamon and ground cardamom. Mix well and set aside.