Zucchini Tea Cake*

By RJamoralin

A cake adapted from Huckleberry’s in Santa Monica has a rich, dense texture and is remarkably low in fat.

Total time: 1 hour, 45 minutes

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.

Ingredients

• 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

Details

Servings 8
Adapted from latimes.com

Preparation

Step 1

1. 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.

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

3. 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.

4. Grease an 81/2-inch by 41/2-inch by 21/2-inch metal loaf pan. Line the pan with parchment paper and grease the paper. Pour the batter into the pan.

5. Lightly sprinkle the top of the batter with the remaining 11/2 teaspoons sugar.

6. 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 11/2 hours; ours typically set after 1 hour and 15 minutes, though this can vary by pan and heat of the oven.

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