After a disappointing garden year last year, it is once again the Season of Squash. We made a squash casserole for dinner, and once it came out, the zucchini cake went straight in.
I used my grandmother's zucchini cake/bread recipe - the difference is mainly whether you do it as two loafs or a 9x13 pan and frost it. The recipe itself is pretty easy:
- 2 c flour
- 2 c sugar
- 1 tbsp cinnamon
- 2 tspn baking soda
- 1 tspn baking powder
- 1 tspn salt
- 1 c salad oil vegetable oil (canola oil)
- 2 tspn vanilla
- 3 eggs
- 2 c shredded zucchini
- raisins, nuts optional
Mix it; grease pan. 350 oven for 50 mins.
Usually it's just a vanilla frosting, but I did cream cheese this time since I had some to use up. The next round will be trying it with gluten-free flour to take to work. There is currently a lull in the zucchini (maybe 2 on the plants, but more flowers), so I'll probably have enough by the end of the coming week to make them. I may try it with a bit less oil, as well; it is plenty moist, and it doesn't help it not stick to the pan.
The yellow squash are not slowing down, so I may have to experiment with some kind of baked good with them, as well.
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