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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Chopped nuts are usually cheaper to buy that whole. If you happen to have whole nuts and want to use them either chop them using a chefs' knife in a cutting board or place the nuts in a plastic bag and roll over them several times with a rolling pin. Don't even think about buying a special device like a nut chopper for this task. They are expensive wastes of space that clog up easily and are hard to clean.
Preheat oven to 350 degrees.
Grease a 9-inch cake pan with butter and then coat with flour to create a non-stick surface.
Sift together the flour, sugars, baking powder, salt, and spices. In a separate bowl whisk together the eggs and olive oil. Create a well in the dry ingredients and mix in the eggs and olive oil until a thick batter has been formed.
Add the grated zucchini to the batter and mix thoroughly (this is the time to add the walnuts if you are using them). Pour the batter into the prepared 9-inch round cake pan and place in the oven. Reduce temperature to 325 degrees.
Cook for 45 minutes at 325 degrees. When a toothpick inserted into the center of the bread comes out clean (crumbs are fine, batter isn't) increase the heat to 425 degrees and cook for another 5 minutes until the top is nicely browned.
Cook for at least 15 minutes before cutting and serving.
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