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Now back to Zucchini: Jackie wrote in to share this zucchini cake/Loaf with us which I passed onto the test kitchen in the gate house (AKA Dad in the front cottage) to make the cake so that I could do a photo shoot.
My grandson grew them a couple of years ago and was very pleased they grew so well,
BUT was not so keen when mum said he had to eat them as he'd grown them.
After searching the net this recipe was found, its great if you add walnut pieces.
Keep up the good work, I just LOVE the newsletters.
3 Eggs 1.1/2 Cups Sugar 2 Cups Flour
1/2 tsp B.P 1 Cup Oil 2 tsp Baking Soda
2 tsp Vanilla 3 tsp Cinnamon 1 tsp Salt
2 Full Cups Grated RAW Zuchini1 Cup Chopped Nuts (Optional)
Beat eggs, sugar and oil until fluffy.
Add Zucchini.
Sift dry ingredients in and mix well.
Add vanilla and nuts.
Pour into two loaf tins.
Bake at 180 for 1 hour or until done.
We made this and it stayed fresh for days. It also keeps well in the freezer.
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: