Super moist cake. I used cake flour but you can sub 5 oz AP flour. The OG recipe requires you to squeeze out the excess liquid in the zucchini but I did not. It turned out really moist. For texture it's prob better to squeeze out the liquid.
Ingredients
- 15 oz shredded zucchini (about 2 medium)
- 5 oz whole wheat flour
- 5 oz + 2 tbsp cake flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tbsp ground flax
- 1 tbsp bran (optional)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp vanilla
- 10 oz sugar
- 2 eggs
- 1 tbsp lemon juice
- 3 tbsp greek yogurt
- 5 tbsp butter, softened
- 2 tbsp oil
- (or a mix of butter and/or oil as long as the fat is 10 tbsp)
Directions
Chop zucchini in 1" pieces and process til fine.
In a large bowl add flours, soda, powder, flax, bran, cinnamon, salt and sugar. In a medium bowl add eggs, oil, yogurt and vanilla. Add butter to flour mixture and half of the egg mixture. Mix til moistened. Add 1/2 of the remaining egg mixture and mix for 20 seconds. Scrape down sides. Mix in the rest of the egg mix for 20 seconds. Should be a thick batter. Stir in zucchini.
Bake 350 in parchment lined, greased and floured bread pan for 45 min to 1 hour or when toothpick comes out clean.
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