- Preeti Shridhar
A wonderful tea time cake. It's moist as it's made using oil, plus it has zucchini and apple. The crunch from toasted walnuts is a perfect match for the moist crumb.
Grate the zucchini with the peel, apple you can peel and grate but I didn't.
Use all ingredients at room temperature.
I have used raw sugar but you can also use white sugar.
Recipe loosely adapted from here
All Purpose Flour 1 1/2 cup
Flavorless Oil 1/2 cup
Raw Sugar 3/4 cup + 2 tbsp(180 gms)
Walnuts chopped 1/2 cup
Apple grated 1/2 cup ( 60 gms)
Zucchini grated 1 cup (135 gms)
Baking Powder 1/4 tsp
Baking Soda 1 tsp
Salt 1/4 tsp
Cinnamon powder 1/2 tsp
Nutmeg grated 1/4 tsp
Ginger grated 2 tsp
Vanilla extract 1 tsp
Grease and dust a 9*5*3 inch loaf tin.
Line the bottom of the pan with parchment paper.
Sift flour baking powder, baking soda and salt.
Beat oil and sugar with a hand blender for a minutes.
Now add eggs one at a time and beat well.
Add in zuchichini and apple and beat again.
Now add the flour mixture , beating until just combined.
Fold in the toasted walnuts.
Pour the batter into the prepared tin.
Smoothen the top with a spatula.
Bake in a preheated oven at 180 degrees Celsius for 50-60 minutes.
Check with a skewer , if it comes out clean, the cake is done else bake for a couple of more minutes.
Place the tin on a wire rack.
Remove the bread from the tin after 15 minutes.
Let it cool completely on the wire rack.
Slice it and enjoy with a cup of tea/ coffee.
Stays fresh for 4-5 days in the fridge.
It freezes also well.