Zucchini Walnut Cake


By Dane Feldman

Photo by Dane Feldman.

Every brunch needs a little dessert to pair with mimosas and fruit salad. One of my personal favorites is zucchini bread, but this week I went above and beyond the generic zucchini bread and delved into an archaic family cookbook I have at home in hopes of finding inspiration. This zucchini walnut cake is an updated version of my grandfather’s recipe made with healthier ingredients.

What you’ll need:
2 eggs
1 cup turbinado sugar
3/4 cup canola oil
1 cup unbleached flour
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups zucchini, grated
1/4 cup walnuts, chopped
1/4 cup raisins

Preheat oven to 350.

Beat eggs with sugar until light and fluffy. Then, beat in the oil.

Combine the dry ingredients and add to the egg mixture with the zucchini. Toss the nuts and raisins into the mixture and stir.

Grease and flour an 8 inch pan and pour the batter in. Bake for 45 minutes, let cool for 15-20 minutes, and serve.