Recipe: Beat lightly the eggs with the sugar in a mixing bowl. Start adding the oil slowly amd mix until creamy. Add the vanilla. In a separate bowl, mix together the flour, baking powder, cinnamon, and baking soda. Start adding the egg mixture to the flour mixture and stir to mix thoroughly. Fold the grated zucchini and walnuts into the cake mixture and pour into greased and floured baking dish. Bake the zucchini cake at 350 F for 55 minutes. Insert a toothpick into the middle of the cake and if it comes out clean, it is ready. Let the zucchini cake sit out of the oven for 10 minutes loosely covered with a kitchen cloth before cutting and serving.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
