Spiced Zucchini Cake with Golden Raisins and Walnuts

 

When the weather outside is getting colder, a simple homey cake. served with a hot beverage, is a good way to keep warm. The following zucchini cake is exactly that.
The coarsely grated zucchini give the cake a pleasantly moist texture. Two types of sugar add different levels of moderate sweetness, while two types of flour each contributes its special texture to the better. The spices add wonderful warm aroma, and golden raisins and walnuts add more layers of texture and sweetness to the cake.
Using applesauce and oil, instead of butter, makes mixing the batter much quicker and easier, and contributes to a lighter texture of the cake. At the same time, it makes the cake ideal for anyone with lactose intolerance.
The cake can be served any time of the day, and can even work well as a breakfast on the go. It freezes well, so baking two loaves at a time makes perfect sense. Try it and enjoy.

Notes:
* I used 4 white zucchini, as they have moister texture. However, if you can’t get them, dark green zucchini can be used instead.
* If you prefer to top the cake with icing, click HERE for instructions.

Makes: 2 loaves, 22-24 portions
Prep time: 20 minutes
Baking time: 55 minutes

Ingredients:
3 cups coarsely grated white zucchini (see notes)
½ cup golden raisins, mixed with 1 Tbs cornstarch
½ cup roughly chopped walnuts
3 L eggs
1 cup white sugar
½ cup brown sugar, packed
1 tsp cinnamon powder
½ tsp allspice powder
½ tsp cardamom powder
½ tsp Chai Masala powder mix
½ cup unsweetened applesauce
½ cup oil
1 cup white flour
1 cup spelt flour
1 Tbs baking powder
¼ tsp salt

1. Preheat the oven to 350F (175C). Brush two loaf pans with oil, and dust with flour. Turn the pans upside down and tap on them, to get rid of access flour. Place in the fridge until using.
2. Wash, dry, coarsely grate the zucchini, and measure 3 cups. Mix the raisins with the cornstarch, roughly chop the walnuts, and set aside.
3. In a large bowl, whisk together the eggs, white and brown sugar, and spices. Add the applesauce and oil, and whisk again. Add the grated zucchini, and mix.
4. Add both types of flour, baking powder and salt, and whisk to a smooth batter.
5. Switch to a spatula, add the raisins and walnuts, and mix to incorporate.
6. Divide the batter between the prepared pans. Bake for 55 minutes, until a toothpick inserted in the center comes out almost dry (the cakes should be moist), and the cakes tops are deep golden brown.
7. Transfer the pans to a rack. Keep for 5 minutes in the pans, before releasing onto serving plates. Let cool to room temperature before slicing.