Recently I was given a two kilo zuchini. I love zuchini but finding use for 2 kilos has been a challenge to say the least. My favourite invention so far is this recipe. It is healthier than most other cakes by substituting some of the flour with oats and replacing butter with olive oil. I get a thrill out of making things healthier, I often believe it’s my super power (along with the ability to fake sickness very convincingly…but that’s a story for another time).
This cake is moist and crumbly with a divine fruity flavour and a hint of caramel from the brown sugar. Each slice reminds me of a cozy bowl of fruity porridge on a winter morning. Most importantly it is easy!
1 1/4 cups SR Flour
1 tsp baking powder
2/3 cup Rolled oats
2 tsp Cinnamon
2 tsp Nutmeg
1 cup Brown sugar
1/2 cup Oil ( I use olive oil but if you don’t like the flavour any vegetable oil will do)
1 tsp Vanilla extract
1 cup Zucchini (grated and drained)
1 cup raspberries (if frozen, allow to defrost)
What to do:
1. Pre-heat oven to 180 degrees Celsius and grease a loaf tin (mine is 30 cm long)
2. Combine eggs, oil, vanilla and sugar. Beat (in electric mixer or by hand) until the colour is slightly opaque and well mixed. Add zucchini and beat to combine.
3. In a separate bowl, sieve the flour with baking powder and spices. Mix in the oats.
4. Add your dry ingredients to the wet and mix until just combined. Gently fold in the raspberries. Pour the batter into the prepared tin and bake for 45-55 min or until golden on top and an inserted skewer comes out clean.
5. Allow your loaf to cool on a wire rack. Serve sliced with cream cheese, a cup of tea, a comfy chair and a good book.