Italian Zucchini and Basil Olive Oil Cake

Ingredients

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

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. 02
   In a large bowl, combine the sifted flour, sugar, baking powder, baking soda, and salt.
3. 03
   In another bowl, whisk together the beaten eggs, olive oil, and vanilla extract until well blended.
4. 04
   Stir the grated zucchini and chopped basil into the wet ingredients.
5. 05
   Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
6. 06
   Fold in the chopped walnuts, ensuring even distribution throughout the batter.
7. 07
   Pour the batter into the prepared cake pan, spreading it evenly.
8. 08
   Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 09
   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.