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Bolo de Abobora (my grandmother zucchini cake)

Print Recipe
Servings 8

Ingredients
  

  • 2 cuos flour
  • 2 cups sugar
  • 1-½ cups raisins
  • 1 cup nuts almonds, walnuts, or pecans (chopped)
  • 1 cup vegetable oil
  • 4 eggs
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp vanilla
  • ½ tsp backing soda
  • ½ tsp salt
  • 2 cups grated zucchini (about 1 average zucchini)
  • 1 lemon for zest
  • 2 tsp lemon juice

Instructions
 

  • Add one cup of water to a pan then put in the raisins. Bring it up to a simmer, then remove from the heat. Let cool down for at least five minutes. Then put the raisins in a colander to remove the water. This step softens up the raisins.
  • Grate the zucchini, you will need about 2 cups
  • Butter the Bundt pan with about 2 tablespoons of butter.
  • Zest one lemon
  • Add the eggs, zucchini, 1 cup of oil, lemon juice, raisins and I vanilla to a large mixing bowl and mix gently to combine.
  • In a second bowl add your dry ingredients, the flour, sugar, the spices, baking soda, salt and nuts. Mix them together to combine. Now mix the wet ingredients with the dry ingredients.
  • Pour the batter in the buttered Bundt pan
  • Bake in a 350° (177c) oven for 60 minutes
  • Let the cake cool off for about 40 minutes then unmold from the pan

Notes

https://amzn.to/3kZvkig

https://amzn.to/3kZvkig

Keyword Zucchini bread,