Moist and Healthy Zucchini Whole Wheat Pound Cake
Moist and Healthy Zucchini Whole Wheat Pound Cake
A Perfect Autumn Treat: Zucchini Whole Wheat Pound Cake to Enjoy with Coffee
This Zucchini Whole Wheat Pound Cake was born out of leftover zucchini in the fridge. While my husband wanted zucchini pancakes and I craved pasta, my mother-in-law expressed a desire for cake. This recipe is my solution, offering a delightful combination of subtle cinnamon notes and the soft texture of zucchini, made healthier with whole wheat flour.
Ingredients- 300g whole wheat flour
- 1 medium zucchini
- 30g ground cinnamon
- 100g granulated sugar
- 15g baking powder
- 3 egg yolks
- 180ml olive oil
- 25g raisins
- 25g dried cranberries
- 15g salt
Cooking Instructions
Step 1
Prepare all ingredients by measuring them accurately. Wash the zucchini thoroughly and get it ready for use.
Step 2
In a large bowl, combine the whole wheat flour, ground cinnamon, and baking powder. Sift these dry ingredients 2-3 times. This process ensures they are well combined and free of lumps, contributing to a lighter, more tender cake.
Step 3
In a separate bowl, lightly whisk the egg yolks. Then, add the granulated sugar and salt, and stir until the sugar is dissolved. Continue whisking until the mixture turns pale yellow and slightly thickens.
Step 4
Gradually pour the olive oil into the egg yolk and sugar mixture while whisking continuously. Once combined, add the sifted dry ingredients. Using a spatula, gently fold the flour into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake.
Step 5
Wash the zucchini, pat it dry, and remove the seeds. Grate or julienne it into very thin matchsticks. Thicker pieces might affect the final texture of the cake.
Step 6
Add the julienned zucchini to the batter and gently fold it in with a spatula. Finally, add the raisins and dried cranberries and mix lightly to incorporate them into the final batter.
Step 7
Line a pound cake pan with parchment paper or grease and flour it. Pour the batter into the prepared pan, spreading it evenly. Decorate the top with the remaining raisins and dried cranberries for a visually appealing finish.
Step 8
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes. Avoid opening the oven door frequently during baking to maintain a stable temperature.
Step 9
After 40 minutes, insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is done. Once baked, leave the cake in the oven with the door slightly ajar for about 5 minutes to let it rest. This steaming process helps ensure a moist cake. Remove from the pan and let it cool completely on a wire rack before slicing and serving.
