Tuesday, August 24, 2010

Zucchini Cake & Zucchini Bread

Vegetables?  I like them. Vegetables in cakes and breads?  I like them even better. We have 4 enormous plants in the raised beds of our garden this year, one each of yellow summer squash, a standard green zucchini, Sunburst Patty Pan, and Costata Romanesca.  Here are two new recipes I've made with them recently, a delicious change when you've had just about all you can stand of the exuberant things grilled or sauteed:



Chocolate Zucchini Cake (adapted from this recipe)

Ingredients

 

For the cake:

  • 2 c all-purpose flour
  • 2 c white sugar
  • 3/4 c unsweetened Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 4 eggs
  • 1 c vegetable oil
  • 1/2 c unsweetened apple sauce
  • 3 c grated zucchini
  • 1/2 c mini semisweet chocolate chips 

For the glaze:

  • 3/4 cup powdered sugar
  • 3-4 teaspoons hot water
  • 1/8 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup bundt pan.
  2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, applesauce, and oil, mix well. Fold in the chips and zucchini until they are evenly distributed. Pour into the prepared pan.
  3. Bake for 45 to 55 minutes in the preheated oven, until a tester inserted into the center comes out clean. Cool cake completely before drizzling glaze over the top. 




Zucchini Bread (adapted from The Fannie Farmer Baking Book)


Ingredients

  • 3 c AP flour
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 c milk
  • 2 eggs, slightly beaten
  • 1/2 c vegetable oil
  • 1 c sugar
  • 2 c shredded raw zucchini
  • 1 c chopped walnuts

Directions

  1. Preheat the oven to 350 degrees F.  Grease and flour two loaf pans.
  2. Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves, and set aside.  Place the milk, eggs, oil, sugar, and zucchini in a large mixing bowl.  Add the combined dry ingredients and beat until batter is just blended.  Stir in the walnuts.
  3. Divide evenly between the prepared pans and bake for about 50-60 minutes, or until a tester inserted in the middle comes out clean.  Remove from the oven, allow to cool for about 5 minutes, then turn out onto a rack to cool completely.
Delicious plain, or topped with butter or cream cheese.

Participating in Tempt My Tummy Tuesday @ BlessedwithGrace.  Be sure to check out the great recipes others have posted!

1 comment:

Lisa@BlessedwithGrace said...

Sara, your recipe looks great! Thanks for linking up to TMTT. :-)