Whole Wheat Zucchini Cake Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Baking Powder | 3/4 teaspoon |
| Salt | 1/2 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Sugar (Powdered) | 3/4 cup |
| Whole Eggs | 2 |
| Sunflower Oil | 1/4 cup |
| Curd (Dahi/Yogurt – thick) | 1/4 cup |
| Green Zucchini (grated with peel) | 1 cup (squeezed to remove excess moisture) |
| Vanilla Extract | 1 teaspoon |
| Walnuts (chopped) or Chocolate Chips (optional) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~4g |
| Carbohydrates | ~24g |
| Fat | ~8g |
| Fiber | ~2g |
Instructions
-
Preheat the Oven: Start by preheating your oven to 180°C (350°F) and greasing a cake mold with a little sunflower oil to prevent sticking.
-
Prepare the Dry Ingredients: In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon powder. Sift this mixture through a fine sieve to aerate and combine well, then set it aside.
-
-
Beat the Eggs: In a separate bowl, crack the eggs and beat them with an electric beater on high speed for about a minute until slightly frothy. Alternatively, a hand whisk will work too.
-
Add Sugar: Gradually add the powdered sugar to the beaten eggs and continue beating on high until the mixture becomes pale and fluffy, which should take another minute or so.
-
Incorporate Wet Ingredients: Add the sunflower oil, thick curd, and vanilla extract to the egg mixture. Beat at medium speed until all ingredients are well combined.
-
Combine Wet and Dry Mixtures: Gradually add the sifted flour mixture to the wet ingredients. Mix at the lowest speed until just combined, taking care not to overmix, as this can affect the cake’s texture.
-
Fold in Zucchini and Nuts: Using a spatula, gently fold in the grated zucchini until evenly distributed throughout the batter. If desired, add chopped walnuts or chocolate chips at this stage.
-
Bake the Cake: Pour the batter into the prepared cake mold and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Serve: Once baked, allow the cake to cool slightly before serving. This Whole Wheat Zucchini Cake pairs wonderfully with a cup of espresso coffee and a light scrambled egg sandwich with cucumber for a delightful tea-time break.
Enjoy Your Culinary Adventure!
This wholesome zucchini cake is a perfect blend of healthy ingredients and delightful flavors, making it an ultimate snack option for any time of day.
