Zucchini Cake with Orange Zest
This #Zucchini Loaf is a winner. You have to make it to enjoy it. Every ingredient put into this dish will remind you of summer. It is moist due to the water content in the Zucchini and the orange rind lends a flavour of its own. Fresh, zesty notes infused in vanilla will be wafting through your kitchen once the batter is put to bake. Growing up, little did we know that this vegetable can be eaten as a snack or dessert. For most part we'd put it in soups or eat it raw in a salad. But today's recipe takes things to another level. Let's begin!
- Ensure you wash the zucchini and cut the top and end. Do not peel the skin off.
- Keep the eggs at room temperature before baking
- You may add milk to this if you want it to be like a pudding like consistency, else skip it.
- Even if your loaf turns out like a pudding, worry not. It's absolutely okay due to the water content in the zucchini.
½ cup vegetable oil or cold pressed virgin coconut oil
2 large eggs
1 cup sugar
Finely grated zest of two small oranges
1 tsp vanilla extract
1 cup wheat flour
1/3rd cup oats
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup coarsely grated zucchini(medium sized)
20 grams semi-sweet dark chocolate chips (optional)
Grease a 9-x-5-inch pan and line it with parchment paper.
In a large bowl add the oil, eggs, sugar, zest and vanilla. Whisk them nicely.
In another bowl, place a sieve on top and add flour, baking powder, baking soda and salt. Sift these ingredients well into this bowl.
Add the zucchini to these dry ingredients and coat it with the dry flour mixture
Now add the dry mixture to the wet mixture, and stir well. Make sure there are no traces of flour.
Stir in the semi-sweet chocolate chips
Pour this batter into the prepared pan.
Bake the loaf for 45 minutes and begin to test by inserting a toothpick in the loaf until it comes out clean.
Take it out of the oven as keeping it in might result in an over-baked bread/cake.
Cool the loaf and slice.