You may think this cake should be savoury, but – surprisingly – it is sweet and rather like a banana bread. Serve Zucchini in Dolce (zoo-kee-nec in dol-chay) with tea or coffee.
1 lb. courgettes , trimmed and grated
8 fl. oz. vegetable oil
12 oz. m cups sugar
3 eggs, well beaten
10 oz. flour
11 teaspoons baking powder
1 teaspoon bicarbonate of soda
1-|- teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon salt
6 oz. walnuts, chopped
Preheat the oven to moderate 350°F (Gas Mark 4, 180 °C). Line a 2-pound loaf tin with greaseproof or waxed paper and set aside.
In a large mixing bowl, combine the courgettes , oil, sugar and eggs. Set aside.
Sift the flour, baking powder, soda, cinnamon, nutmeg and salt into a medium-sized mixing bowl. Gradually stir the flour mixture into the courgette mixture. Add the walnuts and mix well.
Spoon the mixture into the loaf tin. Place the tin in the oven and bake for 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool in the tin for 15 minutes. Then turn it out on to a wire rack and peel off the greaseproof or waxed paper. Allow the cake to cool completely before serving.