Grandma’s Zucchini

June 19, 2012 at 9:33 pm | Posted in Cakes | Leave a comment
Tags: ,

Grandma’s Zucchini Cake Recipe (from simply recipes)

  • Prep time: 15 minutes
  • Cook time: 45 minutes

INGREDIENTS

Cake:

  • 2 cups flour
  • 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white, granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest (optional, my addition)
  • 2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
  • 1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
  • 1/2 cup golden raisins (optional)

Frosting:

  • 3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
  • 1/4 cup butter, room temperature
  • 1 1/2 to 2 cups of powdered sugar

METHOD

1 Preheat oven to 350°F. Butter a 9×12 or 9×13 baking pan (I used a pyrex pan).

2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.

3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.

4 Pour mixture into a 9×12 or 9×13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother’s notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting’s cream cheese and butter sit at room temperature to soften.)

5 To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.

Frost the cake and serve. Store covered with aluminum foil.

Yield: Makes about 20 pieces.

I thought 2c of sugar was quite unhealthy considering “zucchini” cake’s suppose to be(sounds) health so I cut down the sugar since banana cake, I thought, was more than enough with 1/2 cup for a 9×13 pan but I guess banana itself adds sweetness to the cake. Anywho, I believe I used 1 1/2 c. sugar for the first time and it turned out great but I gave them all out so I’m baking another pan right now but I mixed up the measurement for baking soda and baking powder; hopefully they’re interchangeable. 1c. of sugar is alright.. good for people who are health conscious but could have more sugar 🙂  

also, (y) this was a very quick recipe minus the grating zucchini part

Advertisements

Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: