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This eggless Zucchini Cake is so good to be true. Grated Zucchini that is added to the cake batter blends so well with all the ingredients adding its mild flavor to the cake.
Ingredients:
All Purpose Flour (Maida) – 2 cups
Zucchini – 1 large sized
Lemon Zest – 1 tsp
Raisins – 1/4 cup
White Granulated Sugar – 1 3/4 cups
Canola Oil – 3/4 cup
Baking Soda – 2 tsps
Baking Powder – 1/2 tsp
Cinnamon Powder – 1 1/2 tsps
Salt – 1 tsp
Ener-G Egg Replacer – 6 tsps diluted in 8tbsps of warm water
Vanilla Extract – 2 tsps
Method:
- Grate zucchini. Keep aside for 15-20 minutes.
- Squeeze out all the water from grated zucchini. Keep aside.
- Preheat the oven to 180 degrees C/350 F.
- Grease and dust two 6 1/2 inch square tins or one 9×12 cake tin.
- In a bowl, mix all purpose flour, baking soda, baking powder, salt, cinnamon powder and raisins.
- In another bowl, whisk together diluted egg replacer and sugar.
- Add vegetable oil and mix until it becomes creamy.
- Add vanilla extract, lemon zest and grated zucchini. Mix well.
- Add the dry ingredients and mix until combined.
- Pour the batter into the prepared cake tins.
- Bake for 40 – 45 minutes or until the skewer inserted in the centre of the cake comes out clean.
- Let it stand in the oven for 10 minutes.
- Remove from the oven, place the tins on a wire rack.
- Once the cake is cooled, unmould, cut and serve.
