Saturday, July 31, 2010

Zucchini spice cake

It's zucchini season, and one of my favorite things is zucchini spice cake. (Another thing I love about this time of year are the gladiolas!) Quick note before I forget -- if you use green, black, or gray zucchini, you'll have green specks in the cake. I used golden zucchini, which is why you don't see any green. This is important for those of you with loved ones who refuse to eat zucchini-anything. I seriously suspect that they just don't like green specks in their food, so if you use golden zucchini or just peel the zucchini, they'll never know.

Now, I have to get back out to the garden, so here you go:

2 c. shredded zucchini
1 1/2 c. whole wheat flour
1/2 c. unbleached flour
1 c. sugar
1/2 c. vegetable oil
1/3 c. water
1 1/4 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. ground cloves
1 t. ground nutmeg
1 t. vanilla
3 eggs

Mix everything together and beat for a couple minutes. Pour into a greased and floured 9 X 13 pan and bake at 350 degrees for 45 minutes or until a skewer inserted into the middle comes out clean.

Frost with chevre frosting, if desired:

4 ounces chevre (soft goat cheese)
1 T. milk
1 t. vanilla
2 1/4 c. powdered sugar

This will give you a thin layer of frosting. If you really like a lot of frosting, you can double it. And if you're not lucky enough to have your own goats, you can make a cream cheese frosting, as well. Store the cake in the refrigerator, because it will grow mold within a couple days if you leave it at room temperature, and that's really sad.


BJ Gingles said...

So where's the zucchini in the recipe? how much do you use?

Michelle said...

I was just wondering the same thing!

Deborah Niemann said...

I am so embarrassed! It's two cups of zucchini. Will edit that ASAP! How did I miss that?


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