Zucchini Hazelnut Cake

Ingredients:

1 cup oil
1 cup brown sugar
3 eggs
1 1/2 cups self-rising (raising) flour
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
8 ounces (250 g) zucchini, grated
3 1/2 ounces (100 g) roasted hazelnuts, chopped

Microwave Method:

1. Beat oil, brown sugar and eggs until well combined.
2. Add flour, bicarbonate of soda and cinnamon.
3. Fold in zucchini and hazelnuts.
4. Pour into a 8 inch (20 cm) greased cake dish.
5. Place on a rack, cook 12-14 minutes on MEDIUM HIGH.
6. Allow to stand 5 minutes before turning out.
7. Dust with icing sugar before serving.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat oil, brown sugar and eggs until well combined.
3. Add flour, bicarbonate of soda and cinnamon.
4. Fold in zucchini and hazelnuts.
5. Pour into a greased 8 inch (20 cm) round cake tin.
6. Place on Low Rack. Bake for 22-24 minutes on LOW MIX/BAKE.
7. Dust with icing sugar before serving.