Italian Zucchini and Basil Olive Oil Cake

Ingredients

• 2 cups flour sifted
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs beaten
• 1 cup olive oil
• 2 cups zucchini grated
• 1/4 cup fresh basil chopped
• 1 teaspoon vanilla extract
• 1/2 cup walnuts chopped

Instructions

1. 1 Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. 2 In a large bowl, combine the sifted flour, sugar, baking powder, baking soda, and salt.
3. 3 In another bowl, whisk together the beaten eggs, olive oil, and vanilla extract until well blended.
4. 4 Stir the grated zucchini and chopped basil into the wet ingredients.
5. 5 Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
6. 6 Fold in the chopped walnuts, ensuring even distribution throughout the batter.
7. 7 Pour the batter into the prepared cake pan, spreading it evenly.
8. 8 Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9 Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. 10 Serve the cake at room temperature, perhaps with a dusting of powdered sugar for presentation.