Zucchini Cake, Raisins and Nuts - Zucchini Bread
Tuesday, June 2, 2020
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For a 22 x 11 cm mold:
About 350 g zucchini
240 g T 110 flour
1/2 tsp baking powder
1/4 tsp baking soda
1 to 2 tbsp cardamom powder
2 eggs
70 g whole sugar
80 g agave syrup
1 tsp vanilla extract
50 g oil (olive for me)
50 g yogurt (or compote)
120 g raisins
80 g walnuts
To sprinkle: 1 tbsp whole sugar - 1 tbsp
cardamom
As with Banana bread, I replaced some of the
oil with yogurt, or you can also use applesauce.
Preheat the oven to 180oC.
Wash the zucchini and cut the ends. Grate them
with a medium-hole grater. Place the grated zucchini in a colander and let
drain for about 10 minutes.
Combine flour, baking powder, baking soda, and
cardamom.
Beat eggs with sugar and agave syrup. Add
yogurt, vanilla extract, and oil. Squeeze the grated zucchini into your hands
to remove excess water. Add them to the mixture and mix well. Stir in
flour/powders, then raisins and nuts.
Pour into a cake tin coated with baking paper
or buttered.
Mix the full spoonful of sugar with the
cardamom and sprinkle the surface of the cake.
Bake for about 45 minutes.