Zucchini And Walnut Cake Recipe

Powdered sugar Preheat oven to 350F.

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

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

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

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

Place in a sieve and press out the liquid.

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

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

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

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

Fluff up zucchini shreds and fold in.

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

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

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

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

Dust with powdered sugar before serving.

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