Zucchini cake

Ingredients:

• Non-stick cooking spray for greasing the baking dish
• 1/3 cup walnuts
• 1 large zucchini
• 1.5 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp baking soda
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 3 tbsp. apple jam without added sugar
• 1 and 1/4 teaspoons vanilla extract
• 2 large eggs

Preparation:

1. Preheat oven to 180°C. Generously spray a 23 x 13 cm loaf pan with cooking spray.
2. Spread the walnuts on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and coarsely chop the nuts.
3. Grate the zucchini coarsely into a bowl and squeeze out any excess liquid; you should have about 1.5 cups of grated zucchini.
4. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
5. In a large bowl, beat the sugar, butter, applesauce, vanilla, and eggs with an electric mixer on medium speed. Add the flour mixture and mix on low speed until smooth, then continue mixing on medium speed for another 30 seconds. Fold in the zucchini and nuts, mixing until smooth. Pour the mixture into a baking dish.
6. Bake the cake until a toothpick inserted into the center comes out clean, 50-55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan and let cool completely. Slice into 24 slices and serve warm.