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Categories: Breakfasts, Desserts

Delicious zucchini tea cake

Dear SOS: Would you furnish us with a recipe for the delicious zucchini tea cake served at Huckleberry's in Santa Monica? I know by taste it is not low in fat, but I was told it was baked with only ... Read more

Total time: 1 hour, 45 minutes | Serves 8 to 10
Note: Adapted from Huckleberry Cafe.
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • Zest of 1 orange
  • 1/2 cup vegetable oil
  • 3/4 cup sugar, plus 1 1/2 teaspoons for topping the tea cake
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (4.25 ounces) flour
  • 1 cup shredded zucchini
  • 3/4 cup toasted walnuts

Step 1Heat the oven to 325 degrees. In a large bowl, combine the egg whites, vanilla extract, orange zest and vegetable oil, and whisk just to combine.

Step 2Whisk in 3/4 cup sugar and the salt just to combine.

Step 3In a medium bowl, whisk together the cinnamon, baking soda, baking powder and flour. Gently whisk the dry ingredients into the egg white mixture just until combined. Fold in the zucchini and walnuts.

Step 4Grease an 8 1/2-inch by 4 1/2-inch by 2 1/2-inch metal loaf pan. Line the pan with parchment paper and grease the paper. Pour the batter into the pan.

Step 5Lightly sprinkle the top of the batter with the remaining 1 1/2 teaspoons sugar.

Step 6Bake until the cake is set (it will spring back when gently touched on top, and a knife inserted will come out clean), about 1 to 1 1/2 hours; ours typically set after 1 hour and 15 minutes, though this can vary by pan and heat of the oven.

Step 7Cool the loaf for a few minutes on a rack, then remove from the baking dish and cool completely on the rack.

Each of 10 servings:
264 calories; 3 grams protein; 27 grams carbohydrates; 1 gram fiber; 17 grams fat; 1 gram saturated fat; 0 cholesterol; 16 grams sugar; 279 mg. sodium.
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