"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zucchini Cake With Ginger and Hazelnuts Recipe

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This recipe for Zucchini Cake With Ginger and Hazelnuts, by , is from Noffke Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alexis Noffke

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
1 cups sugar
2 large eggs
cup vegetable oil
⅓ cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1 cups grated zucchini
cup finely chopped hazelnuts

Directions:
Directions:
Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.

Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour, plus cooling time

 

 

 

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