Friday, August 7, 2009

Zucchini Cake

You know how it is when you are producing more zucchini's in the zucchini bed than you know what to do with. I had to figure out a creative way to use these beautiful vegetables without boring myself or my fellow diners.

This is a recipe that I found on internet one evening when I was looking for recipes that called for zucchini.

This cake is great because although it calls for THREE CUPS OF (grated) ZUCCHINI, the only hint of this in the final product are a few flecks of verigated green. I imagine he cake would also be great with walnuts or pecans or even raisins. I serve it without frosting but I imagine it would be yummy with carrot cake frosting or with a wedge of sharp cheese.

Combine the following into a large bowl (or pot)
3 cups of grated zucchini
3 cups sugar
1.5 cups canola oil
2 teaspoons vanilla
4 eggs (chicken eggs)

Add to the above mixture
2 tablespoons of cinnamon
1/2 teaspoon of cloves

Now you have one big wet mixture right? Now add that wet mixture to the following dry mixture

4.5 cups of flour
1.5 teaspoons of baking soda
1.5 teaspoons of salt
.5 teaspoons of baking powder

Okay what you have now is what looks like lumpy cake batter. Good. Pour this batter into the appropriate number of baking pans/dishes.

I actually pour into one square pyrex backing dish and save the batter in the refrigerator to make a fresh cake on another day. These days of zucchini "high season" I am making several cakes a week! With this one recipe you can make probably 3 cakes.

Bake for about 50 minutes at 325 degrees Farenheit. I generally turn off the oven and let the cake continue to sit there for a good 10 minutes more. Of course you can do the good ol' toothpick test to find out if the cake is "done.""

I always get rave reviews for this cake. It is very moist and very delicious. :)


Belly Surya Candra Orsa said...

Great Blog..!!!! Keep Blogging.... :)