Zucchini & Walnut Cake

ZUCCHINI & WALNUT CAKE

A moist, warmly spiced cake enriched with Kyneton Extra Virgin Olive Oil.
Soft, nutty, and perfectly balanced with natural sweetness.

Ingredients

  • 3 Eggs
  • 2 & 1/4 Cups Sugar
  • 3 tspns vanilla essence
  • 2/3 cup Kyneton Extra Virgin Olive Oil
  • 2 cups grated zucchini
  • 3 cups plain flour
  • ¼ tspn baking powder
  • 1 tspn salt
  • 1 tspn bi-carbonate of soda
  • 3 tspns cinnamon powder
  • 1 cup chopped walnuts

Instructions

  • Pre-heat oven to 180c, line baking tin with baking paper or cooking spray.
  • Beat eggs until creamy, add sugar, vanilla & Kyneton Extra Virgin Olive Oil
  • Beat until thick and almost mousse like.
  • Stir in grated zucchini, sifted flour, baking powder, salt, bi-carbonate of soda and cinnamon.
  • Fold chopped walnuts into zucchini mixture.
  • Bake for 1-1/2 hours or when a skewer inserted into the middle of the cake comes out clean.
  • Ensure that you don’t overcook. This cake should be soft and moist.
  • Enjoy

Serving Tip

Serve slightly warm or at room temperature. Pairs well with a light dusting of icing sugar or a dollop of cream.

Why It Works

Zucchini adds natural moisture, while walnuts bring texture and richness. Kyneton Extra Virgin Olive Oil keeps the crumb soft and tender, enhancing the cake’s depth without overpowering its delicate spice.