Recipes - Giant Zucchini Cake
Preheat oven to 220 degrees Celsius. Brush base and sides of a 1.5 litre loaf tin (or a 20cm round cake tin that is 6cm deep) with a little of the melted butter and line base with baking paper. In a food processor, blend eggs, sugar, vanilla, and remaining butter. Sift flour, salt, and baking powder together, then add to butter mixture and blend briefly until smooth. Tip into a bowl and fold in zucchini and walnuts. Pour into prepared tin and bake for 10 minutes, then reduce oven temperature to 180 degrees C and bake for a further 40 minutes or until a skewer inserted in the centre comes out clean. Cool in tin for a few minutes, then turn out onto a wire rack and allow to cool to room temperature before cutting.