So, the last of “sweet” week. I was presented with two large zucchini that had escaped the attention of one of my colleague’s mothers in her zucchini patch.
I remembered having made zucchini cake many years ago and hunted down the recipe. It was in my 1981 copy of “A Wizz in the Kitchen”, written to promote the Breville Super Wizz.
It is amazing how many of these old recipes are still very popular 30 years on. It also shows how useful the slicing and shredding discs are, and why I will not part with my Magimix (Cuisinart) of 30 years.
The recipe originally asked for 4 – 5 small zucchini, but I just used the larger zucchini and discarded the soft seeded centre and used the harder outer section, including the skin. Once it is all chopped up and mixed with sugar and spice then nobody will know.
Thermomix Zucchini Cake
400 g sugar
2 tsp vanilla extract
60 g oil
100 g walnuts
600 g zucchini, roughly chopped
375 g Self-raising flour
1/4 tsp baking powder
1 tsp salt
2 tsp cinnamon
Preheat oven to 170°C. Grease two 21cm x 11cm loaf tins very well with oil.
Place eggs, sugar, vanilla and oil into TM bowl and beat for 2 minutes on speed 5.
Add walnuts and zucchini and blend for 15 - 20 seconds on speed 5, until the zucchini is shredded.
Add flour, baking powder, salt and cinnamon and mix for 20 seconds on Reverse and speed 4.
Place mixture into loaf tins and bake for 40 – 50 minutes or until cooked when tested with a skewer.
Leave in tins for 10 minutes before turning out onto a wire rack to cool.
Serve sliced and well buttered.