Zucchini loaf with orange and raisins

27 Oct

Veggie cake – what a great way to be healthy (kidding :P)! It actually is an excuse to bake a cake. Adapted from Anna Olson’s recipe, but I added raisins instead of chocolate chips. Because the raisins have some natural sweetness, I reduced the amount of sugar. The cake turned out really well – perfectly sweet and moist. Zucchini added a wonderful color into the cake.

My version:

  • ½ cup vegetable oil
  • 2 large eggs
  • 1/2 cup, plus 2 Tbsp sugar
  • 1 tsp finely grated orange zest
  • 1 tsp orange juice
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups loosely packed, coarsely grated zucchini
  • 1/4 cup raisins, or more to your taste
  1. Preheat the oven to 175C. Grease a loaf pan with parchment paper so that it comes up the sides.
  2. Whisk the oil, eggs, sugar, zest and vanilla together in a large bowl.
  3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Stir in the zucchini to coat it with the flour and add this to the wet mixture, stirring until blended. Stir in the raisins and scrape the batter into the prepared pan.
  4. Bake the loaf for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in the pan until turning out to slice.
Zucchini loaf with orange and raisins

Zucchini loaf with orange and raisins

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2 Responses to “Zucchini loaf with orange and raisins”

  1. Charisma 27/10/2013 at 11:44 pm #

    Looks deliciously moist! Yum

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