Zucchini and Walnut Cake

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Zagorgeous Jennifer shared this great cake recipe with me, she found it in a recipe book she purchased at her school fete called ‘sweet food’ -definitely sounds like my type of recipe book, just say the word sweet and I’m there!!!!
I love the idea of this cake having zucchini in it, makes you feel that little less guilty for eating it, well that’s what I tell myself!

Here is the list of ingredients you’ll require:
245g (2 1/2 cups) walnuts
500g zucchini (courgettes)
250ml (1 cup) canola oil
330g (1 1/2 cups) raw sugar
3 eggs
310g (2 1/2 cups) self-raising flour, sifted
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Here is your how to:
Preheat oven to 170 degrees Celsius. Grease a 22 x 12 cm loaf tin and line the base with baking paper.

Roughly chop 125g (1 1/4 cups) of the walnuts. Grate zucchini, then put the zucchini in a large bowl with oil, sugar, eggs and chopped 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.

Dust with icing Sugar, slice and serve.
Jennifer did suggest a nice dollop of cream on the side would compliment this cake nicely!!!

Storage: wrap in foil when cooled. The cake will keep 4-5 days.

Thankyou so much for sharing this delicious recipe Jennifer, another one added to my list of baking projects!!!

If anyone has any recipes they would like to me to share please email me at zamamabakes@gmail.com

Happy baking!!!!

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