Delicious zucchini tea cake

Time 1 hour 45 minutes
Yields Serves 8 to 10
Delicious zucchini tea cake

Heat 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.


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


In 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.


Grease 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.


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


Bake 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.


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

Adapted from Huckleberry Cafe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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