Keyword: Mia Kouppa recipes, Zucchini, Zucchini bread, Zucchini cake
Servings: 1bundt pan
Author: Mia Kouppa
2cups(300 grams) all purpose flour
1/2tbsppowdered vanillaor 1 tbsp vanilla extract
1/2cup(125 mL) vegetable oil
1/2cup(125 mL) extra virgin olive oil
3/4cup(150 grams) packed brown sugar
1cup(200 grams) granulated white sugar
2cupsgrated zucchini, unpeeled
1cup(175 grams) chopped nuts or chocolate chipsoptional
Preheat your oven to 350 degrees Fahrenheit.
In a medium sized mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and vanilla powder (if using vanilla extract do not add it to the dry ingredients; it will be added later). Mix well with a wire whisk or a fork. Set aside.
In the bowl of a stand mixer combine the eggs, oils, brown sugar, white sugar, grated zucchini and the vanilla extract if that it what you are using. Mix well with the paddle attachment of your mixer.
With the mixer set to a very low speed, slowly add the dry ingredients to the wet ingredients. Mix well until just combined. Add the nuts and/or chocolate chips if you are using them and mix until combined.
Grease your bundt pan with a bit of vegetable oil. Pour the batter into your bundt pan and bake in the middle rack of your oven for 50 - 60 minutes. Your cake is done when a toothpick inserted into the center comes out clean, or with a few dry crumbs attached to it.
Allow the cake to cool for about 5 minutes and then remove from baking pan. Allow it to cool completely on a wire baking rack.
If you don't have a stand mixer, this cake can still be made by mixing all of the ingredients by hand using a fork and a wire whisk.We always bake this cake in a bundt pan, but you can also bake this zucchini bread in two small loaf pans instead.
Zucchini bread (Κέικ με κολοκύθι) https://miakouppa.com/2019/07/18/zucchini-bread/ July 18, 2019