Ingredients
3 eggs
1 cup vegetable oil
2 cups caster sugar
1 1/2 tbsp vanilla extract
3 cups plain flour
2 baking powder
1 bicarb soda
3 tsp cinnamon
2 cups grated zucchini
2 small zucchinis
Allergy Advice
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 electric mixer
- 1 deep loaf pan
- 1 small loaf pans
- 1 bowl
- 1 wire rack
Instructions
- Preheat the oven to 180 degrees C. Butter the base of a deep loaf pan or two small loaf pans.
- Beat the eggs using an electric mixer, add the oil and beat until combined. Beat in sugar one cup at a time and then add vanilla.
- Sift flour, baking powder, soda and cinnamon together into a bowl.
- Add to egg mixture and beat until just combined. Stir in zucchini.
- Pour the mixture into prepared pans and bake for 30 minutes if using small pans or 50 minutes to 1 hour is using large pans, until a skewer inserted into the centre of the cake comes out clean.
- Cool in pan for 15 minutes and then turn onto a wire rack to cool completely.
Notes
Tip
It will keep in the fridge for a month.
Tip
Better to use two loaf pans or a square cake tin.
Tip
If you don’t have vanilla extract, use 3 teaspoons vanilla essence.
Tip
This is a beautifully moist loaf that tastes of vanilla and cinnamon, not zucchini!
