Bolo de Courgette & Noz | Zucchini & Walnut Cake

(English version bellow)

Não sou grande fã de bolos de legumes – e ainda assim, há pouco tempo fiz um bolo de cenoura e noz -, mas com tanta courgette em casa e sem bem saber o que fazer com ela (para além de sopa), decidi colocá-la num bolo.

Tenho a dizer que o bolo está fora de época; este é um bolo que merece ser comido num dia de Outono, sem dúvida!

Mas soube bem, e para minha surpresa, estava delicioso (courgette não é definitivamente o meu legume favorito).

A receita não tem nada que saber, e tal como meu bolo de cenoura, o processo é idêntico:

Ingredientes:
(Serve 8)

  • 600 gr courgette ralada e espremida
  • 450 gr farinha
  • 200 g açúcar amarelo
  • 2 Colheres de chá fermento
  • 2 Colheres de chá de cacao
  • 2 Ovos
  • 150 ml óleo vegetal
  • 1 Mão cheia de nozes
  • Sal, canela q.b.

Pré-aquecer o forno a 180ºC.

Ralam-se as courgettes e espreme-se, retirando assim toda a água.
Misturar as courgettes, o açúcar e os ovos.

Juntar a farinha, fermento, cacao, canela a gosto e uma pitada de sal. Mistura-se bem e por fim, acrescentar uma mão cheia de nozes (ou outro fruto seco a gosto).

Colocar a massa numa forma untada e polvilhada com farinha e levar ao forno aproximadamente 1 hora.


I’m not a big fan of cakes made out of veggies – and yet, not long time ago, I made a carrot and walnut cake -, but with so much of zucchini at home and not knowing quiet well what to do with it (besides soup), I’ve made a cake.

I have to say though, this cake is out of season; definitely this cakes must be eaten in a Fall day!

But it was good and for my surprise, it was delicious too (zucchini is definitely not my favorite vegetable).

The recipes is easy to follow, and as my carrot and walnut cake, the process is almost the same:

Ingredients:
(Serves 8)

  • 600 gr zucchini
  • 450 gr flour
  • 200 g light brown sugar
  • 2 Teaspoons baking powder
  • 2 Teaspoons cocoa
  • 2 Eggs
  • 150 ml vegetable oil
  • 1 Hand-full of walnuts
  • Pinch of salt and cinnamon

Pre-heat the oven to 180ºC.

Grate the zucchinis and squeeze them in a cloth to take the water. Mix the zucchini with the sugar and eggs.

Add the flour, baking powder, cocoa, cinnamon at your taste and a pinch of salt. Mix well and in the end, add a hand-full of walnuts, or any other dried fruit at your taste.

Pour the batter into a greased tin and bake it for about 1 hour.

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