Preparation time
2min
Total time
1h 22min
Portion
16 portion(s)
Level
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Ingredients
- 450 g zucchini, roughly cut
- 180 g Evoo
- 350g g sugar
- 3 eggs
- 300 g SR flour
- 1 level teaspoon Bi Carb Soda
- 1.5 level teaspoons ground cinnamon
- 1 level teaspoon ground nutmeg
- 1 level teaspoon salt
- 160 g walnuts
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Pre heat oven to 180C and grease and line cake tin. (i use 2 loaf tins)
2. Add Zucchini to bowl and chop 5 sec speed 4
3. Add Evoo, sugar and eggs. Mix for 5 sec speed 4
4. add remaining ingrediants and mix for 10 sec speed 4
5. pour into cake tins and bake for 75 - 90 mins
Zucchini Cake
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Delicious, I would ice next time with a lemon cream cheese icing. I followed this exactly in my TM6 no problems.
I've made this 4 times now, firstly as a cake, then giant muffins and the last couple of times, conventional sized muffins (24). I reduce sugar to 200g and oil to 150g. These are beautifully moist, flavoursome muffins which have become a staple in my household. Thank you for a great recipe.
I used the new cutter attachment and grated zucchini first.
I also used 225g butter, melted in the thermie before adding sugar, zucchini, eggs. EVoo here in NZ is way too expensive, but would possibly use rice bran oil as a good compromise.
A delicious way to use zucchinis & I too ice with cream cheese frosting. Add this to your Cookidoo asap. You will use it again Ana's again!
Delicious. Very moist, cuts easily. Lovely spicey flavour. Made in no time. I only added 200g of sugar & was plenty sweet enough. Also, only added 100 g of walnuts, coz that's all I had. Thanks for sharing. 😃
Although I unfortunately was the only one in the family I really started loving the cake after a couple of pieces. Unusual at first, but then addictive.
Absolutely delicious!!! I've tried several zucchini cake recipes and this is by far my favourite! Thanks for sharing 😊
I'm about to try this recipe, but in meantime would like to encrourage NON use of acronyms like "evoo" - not 'everyone' knows what these modern day abreviations mean.
This cake turned out wonderful, except my tin was clearly not large enough and I had it flowing down the sides making a yummy lava cake on the bottom of my oven, (luckily I had a tray down the bottom)!!
I iced the cake with a cream cheese frosting, it tastes like a carrot cake but without the carrot. The cake was moist and a great way to use up some left over zucchinis. Thank you for sharing.
Yum! No other word for it. Have an abundance of luffas which I substitute for zucchini in many recipes when the vine is producing. I did reduce the sugar to 300g, oil to 150g, 80g sultanas and 80g walnuts as a compromise because my husband likes saltanas and I like the crunch of nuts. Cooked in two loaf tins. 180 FF for 25mins Perfect! Nice spread with butter. Have frozen in slices for quick and easy thawing. Will certainly be making again.
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