Zucchini Tea Cake
I love zucchini when it is cooked into anything! My mom still sends me huge ones from her garden in Maine because she knows of my.. errr… obsession. Here is a great sounding recipe that I will definitely use in the coming months!
ZUCCHINI TEA CAKE
Yield: 8 to 10 servings
2 egg whites
1/2 teaspoon vanilla
Grated zest of 1 orange (colored portion of peel)
1/2 cup vegetable oil
3/4 cup plus 1 1/2 teaspoons granulated sugar, divided
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup all-purpose flour
1 cup shredded zucchini
3/4 cup toasted walnuts
1. Preheat the oven to 325 degrees. Grease an 8 1/2-inch-by-4 1/2-inch-by-2 1/2-inch metal loaf pan. Line the pan with parchment paper; grease the paper.
2. In a large bowl, combine egg whites, vanilla, orange zest and vegetable oil; whisk just to combine. Whisk in 3/4 cup sugar and the salt just to combine.
3. In a medium bowl, whisk together cinnamon, baking soda, baking powder and flour. Gently whisk dry ingredients into egg white mixture just until combined. Fold in zucchini and walnuts.
4. Pour the batter into the pan. Lightly sprinkle the top of the batter with the remaining 1 1/2 teaspoons sugar.
5. Bake until the cake is set (it will spring back when gently touched on top, and a knife inserted will come out clean), about 1 to 1 1/2 hours. Cool the loaf for a few minutes on a rack, then remove from the baking dish and cool on the rack until ready to slice and serve.
Per serving (based on 10): 264 calories; 17g fat; 1g saturated fat; no cholesterol; 3g protein; 27g carbohydrate; 1g fiber; 279mg sodium.
Adapted from Huckleberry Cafe, Santa Monica, Calif.