Zucchini cake with walnuts

Name: zucchini cake with walnuts
Total time: 25 min
Yield: 8
Ingredients: 350 gram zucchini; 2 big egg; 125 milliliters sunflower oil; 120 gram white caster sugar; 1 bag vanilla sugar; 1 orange; 300 gram self raising flour; 1 teaspoon baking powder; 2 teaspoon cinnamon powder; 1 mespoint nutmeg; 100 gram raisins; 100 gram walnut

Ingredients

350 gram zucchini
2 big egg
125 milliliters sunflower oil
120 gram white caster sugar
1 bag vanilla sugar
1 orange

300 gram self raising flour
1 teaspoon baking powder
2 teaspoon cinnamon powder
1 mespoint nutmeg
100 gram raisins
100 gram walnut

Directions

Preheat the oven to 180ºC. Scoop the grated zucchini into a sieve and drain.
In the meantime, with a mixer in a large bowl, beat the eggs, oil, caster, vanilla sugar, orange juice and zest for 5 minutes.
Carefully squeeze some more moisture from the grated courgette and stir in the zucchini through the egg mixture.
In a separate bowl, mix the flour with baking powder, cinnamon and nutmeg. Stir the flour mixture through the zucchini mixture and mix until smooth.
Add the raisins and walnuts and pour the mixture into the cake tin. Fry the zucchini cake in the oven for about 1 hour until tender and golden brown.