Zucchini Cake With Ginger and Hazelnuts Recipe

Name: Zucchini Cake With Ginger and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon baking soda; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 1/4 cups sugar; 2 large eggs; 1/2 cup vegetable oil; ⅓ cup orange juice; 2 teaspoons orange zest; 2 teaspoons peeled, grated ginger root; 1 teaspoon vanilla extract; 1 1/2 cups grated zucchini; 1/2 cup finely chopped hazelnuts

Servings: persons

2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
2 large eggs
1/2 cup vegetable oil
⅓ cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/2 cup finely chopped hazelnuts

1
Preheat oven to 350 degrees.
2
Sift the flour, baking soda, baking powder and salt into a large bowl.
3
Stir in the sugar.
4
In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla.
5
Pour the wet ingredients into the bowl with the flour and stir until just combined.
6
Fold in the zucchini and hazelnuts.
7
Butter and flour a tube pan.
8
Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
9
Cool the cake in the pan for 10 minutes.
10
Remove from the pan and cool completely on a wire rack.
11
Slice and serve.

829

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking soda, 3/4 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Zucchini Cake With Ginger and Hazelnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cake With Ginger and Hazelnuts

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