Gardening Articles and Videos
8/28/2014 | Sheryl McGlochlin
1 c. vegetable oil
3 c. zucchini, chopped
1 tsp vanilla
2 c. sugar
3 c. flour*
1 1/2 tsp. baking soda
1 tsp salt
1 tbsp cinnamon
Blend oil and zucchini in blender until pureed.
Add eggs and vanilla and blend well.
Sift dry ingredients together in a mixing bowl.
Pour wet zucchini mixture into dry ingredients and stir well.
Pour into greased loaf pans
Bake at 350 for 30 - 35 minutes or until a knife inserted in center comes out clean
*Use whole wheat flour or for the very best option use "freshly ground" whole wheat flour if you have a wheat grinder
Follow recipe, but pour batter into a greased 9 x 13 baking pan.
Bake at 350 for 25 - 30 minutes or until a knife inserted in the center comes out clean.
Spread cream cheese icing over cake if you like
Chocolate Zucchini Cake:
Follow recipe for the cake but add 1/3 c. cocoa to dry ingredients.
Pour batter onto greased sheet cake pan.
Bake as directed.
Spread chocolate icing over cake while warm
Melt 1/4 c. butter in a small saucepan.
Add 3 tbsp cocoa powder and 3 tbsp buttermilk.
Bring to a boil.
Remove from heat and stir in 2 1/4 c. powdered sugar and 1/2 tsp vanilla.
Beat until smooth
Add 3/4 c. chopped walnuts if desired.
Spread quickly over warm sheet cake.