Zucchini Cake With Ginger and Hazelnuts

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups sugar
• 2 large eggs
• ½ cup vegetable oil
• ⅓ cup orange juice
• 2 teaspoons orange zest
• 2 teaspoons peeled, grated ginger root
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini
• ½ cup finely chopped hazelnuts

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    287 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 4 grams protein; 31 milligrams cholesterol; 189 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

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

1 hour, plus cooling time