See Also: Breads · Breakfast and Brunch · Cakes · Desserts
Zucchini Hazelnut Cake
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This can be served as dessert or as a sweet bread to serve for breakfast, brunch or snacks. It pairs nicely with assorted cheeses. Easily serves 12.
3 large eggs
1 1/2 cups crystalline brown sugar
1 cup extra virgin olive oil (the citrus infused oils are great used here!)
1 tablespoon vanilla bean paste (or pure vanilla extract)
2 cups grated unpeeled zucchini
3 cups unbleached all purpose flour
1 teaspoon unrefined sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Zip, or any chili pepper blend seasoning
1 tablespoon diced candied ginger
1 cup coarsely chopped hazelnuts
Preheat oven to 350 degrees. Whisk eggs well, then whisk in sugar, oil and vanilla. With silicone spatula, stir in grated zucchini. In another bowl, whisk together the flour, salt, soda, baking powder and Zip. Blend into zucchini mixture along with the ginger and nuts. Pour into lightly oiled tube pan or a 10 inch springform pan. Bake 50-60 minutes, until done and lightly browned. Cool, slice and serve!
Recipe created 2009-09-07.
