Indulge in the delightful blend of textures and flavors with this Moist and Nutty Zucchini Nut Cake. Packed with fresh grated zucchini and crunchy nuts, this cake is not only moist but also incredibly flavorful. Each slice offers a perfect balance of sweetness from the cane sugar and a rich, earthy taste from the nuts, making it a fantastic treat for any occasion.
Why You’ll Love This: This cake is a great way to enjoy a dessert that feels indulgent yet contains wholesome ingredients like zucchini and nuts. The zucchini keeps the cake moist and tender, while the nuts provide a satisfying crunch and depth of flavor. It’s a versatile recipe that can be enjoyed as a sweet breakfast, a snack, or a dessert. Additionally, the simple chocolate glaze and almond slivers add a touch of elegance and extra texture.
Perfect Occasion: This Zucchini Nut Cake is perfect for family gatherings, potluck dinners, or as a special weekend treat. It’s also an excellent choice for garden parties or any event where you want to offer a dessert that’s both nutritious and delicious. The cake’s wholesome ingredients and delightful flavor make it suitable for both casual and formal settings.
Decoration Tips:
- After glazing with chocolate, sprinkle the top with toasted almond slivers for a beautiful and crunchy finish.
- Dust lightly with powdered sugar for a more subtle decoration if you prefer to skip the chocolate glaze.
- Garnish with a few fresh zucchini slices or edible flowers for a natural, garden-fresh look.
- Serve each slice with a dollop of whipped cream or a side of vanilla ice cream for added decadence.
Ingredients:
- 180g cane sugar
- 3 whole eggs
- 125ml vegetable oil
- 100g mixed nuts, chopped
- 250g flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 250g grated zucchini
- Chocolate glaze (optional)
- Almond slivers for garnish (optional)
- Preheat your oven to 180°C (356°F) and line a baking pan with parchment paper.
- In a large mixing bowl, beat the whole eggs with the cane sugar until light and fluffy.
- Gradually pour in the oil while continuing to mix, ensuring it blends well into the egg mixture.
- Add the flour, baking soda, and baking powder to the wet ingredients and mix until just combined.
- Fold in the grated zucchini and chopped nuts until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- If using, apply a chocolate glaze over the cooled cake and sprinkle with almond slivers.
Enjoy this Moist and Nutty Zucchini Nut Cake, a beautifully balanced and satisfying treat that’s sure to please with its delightful texture and rich flavors!
