Zucchini & Walnut Cake

Ingredients:

• 3 Eggs
• 2 & 1/4 Cups Sugar
• 3 tspns vanilla essence
• 2/3 cup Kyneton Extra Virgin Olive Oil
• 2 cups grated zucchini
• 3 cups plain flour
• ¼ tspn baking powder
• 1 tspn salt
• 1 tspn bi-carbonate of soda
• 3 tspns cinnamon powder
• 1 cup chopped walnuts

Cooking Instructions:

• Pre-heat oven to 180c, line baking tin with baking paper or cooking spray.
• Beat eggs until creamy, add sugar, vanilla & Kyneton Extra Virgin Olive Oil
• Beat until thick and almost mousse like.
• Stir in grated zucchini, sifted flour, baking powder, salt, bi-carbonate of soda and cinnamon.
• Fold chopped walnuts into zucchini mixture.
• Bake for 1-1/2 hours or when a skewer inserted into the middle of the cake comes out clean.
• Ensure that you don’t overcook. This cake should be soft and moist.
• Enjoy