This is when the plain and boring zucchini has its 15 min of fame! Or even less, depending on how long this cake will take to be eaten in your home.
This is a great and easy recipe from Anna Olson. I love the combination of the zucchini with the orange zest, perfect flavor combination, and so moist and light! And, yes, of course it is healthy, diabetes friendly and carb conscious. It takes 10 min to put it together and around 45 to bake. Make a double batch, this cake freezes very well.
Zucchini and orange loaf
2 zucchinis – 1 1/2 cup grated
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
1 cup sugar (I used Splenda for diabetes friendly)
2 tsp orange zest
1 tsp vanilla
1/2 cup chocolate chips or raisins
Pre heat oven to 350F.
Mix all wet ingredients. In a separate bowl whisk flours, sugar, baking powder, baking soda and salt. Blend the wet mixture to dry one and add the zucchini and raisins or chocolate chips. Do not over mix.
Bake for 45 or 50 min.
Enjoy and thanks for stopping by!