A sponge cake with zucchini? That's what I thought when I found this recipe. Curiosity took hold of me and I got down to business. Making it is relatively simple; just mix all the ingredients and wait for the oven to do its job for 45-55 minutes.
This zucchini, walnut and raisin sponge cake, as its name indicates, also has other ingredients: walnuts, raisins, olive oil, lemon zest ... The result is very fresh. A sponge cake with a texture similar to that of the banana bread ideal to serve in the breakfast with butter and honey.
Zucchini, walnut and raisin sponge cake
This zucchini, walnut and raisin sponge cake is a great option for breakfast. Ideal with a little butter and a splash of honey.
Author Maria
Recipe type: Dessert
Rations: 10-12
Preparation time:
Cooking time:
Total time:
Ingredients
- 170 g. all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 large eggs
- 150 g. brown sugar
- 60 g. greek yogurt
- 1 teaspoon grated lemon zest
- ½ teaspoon vanilla extract
- 110 ml. of extra virgin olive oil
- 1 cup of zucchini grated
- 10 walnuts, chopped
- 1 handful of raisins
Preparation
- We preheat the oven at 180 ° C. Grease and flour a loaf pan.
- In a bowl we mix the dry ingredients: flour, baking soda, yeast and nutmeg.
- In another bowl, we beat the eggs and sugar until a homogeneous mixture is achieved.
- We add the yogurt, lemon zest and vanilla. Then we gradually incorporate the oil in the form of a thread, while we beat to incorporate it.
- We add the zucchini grated and mix.
- Next, we gradually incorporate the dry ingredients and mix.
- Finally, we add the walnuts and the raisins and we mix again.
- We pour the mixture into the mold and smooth the surface. We take it to the oven for about 45 minutes or until a toothpick pokes the center and it comes out clean.
- We remove the mold from the oven and after 10 minutes unmold on a rack to finish cooling.