Ingredients Jump to Instructions ↓

  1. 1 1/2 c Walnut pieces

  2. 2 md Zucchini, unpeeled, ends

  3. -trimmed

  4. 1/4 c Cornstarch

  5. 1/4 c Brown rice flour

  6. 1 ts Baking powder

  7. 1 pn Salt

  8. 3 lg Eggs

  9. 3/4 c Sugar

  10. 2 tb Diced candied lemon peel,

  11. -finely minced

Instructions Jump to Ingredients ↑

  1. Powdered sugar Preheat oven to 350F.

  2. Butter the sides of an 8 x 2-inch cake pan, line the base with a circle of baking parchment and butter the parchment.

  3. Using a nut mill, grind walnuts to flour and set aside.

  4. Using the same nut mill, grind zucchini into fine shreds.

  5. There should be 1 cup, firmly packed, or 6 ounces.

  6. Place in a sieve and press out the liquid.

  7. Combine cornstarch, rice flour, baking powder and salt; set aside.

  8. Beat eggs with sugar until lemon-colored and very thick.

  9. A lifted beater should leave a slowly dissolving trail of batter.

  10. Using a large rubber spatula, lightly fold in grated walnuts and minced lemon peel, as though mixing a souffle.

  11. Fluff up zucchini shreds and fold in.

  12. Sift cornstarch-flour mixture over batter and quickly fold in, retaining as much volume as possible.

  13. Pour into prepared pan (the batter will be loose) and bake for 40 minutes, until a tester comes out dry.

  14. Let cool in pan for 10 minutes before unmolding onto a rack.

  15. Peel off paper, reverse onto rack right side up, and let cool completely.

  16. Dust with powdered sugar before serving.

  17. PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.


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