Saturday, July 12, 2014

Zucchini Cake


Happy Birthday Almacucina!  Today you are two!!

As crazy as the weather was last winter, it's that nice this summer. It seems we're getting just the right amount of sun, rain and heat- whatever that means.  It's a blessing for sure.  I've already harvested close to a dozen zucchini.  Tomatoes, there are aplenty, and huge, just not turning red yet.  I might have to do a fried green tomato thing because I'm itching to pick them, hopefully my patience with hold out.

My radishes were a bust, think I planted them too late.  They flowered and I'm letting them go to seed so I'll try again when the cooler weather sets in and see how it goes.  But the raspberries, in the totally wrong spot, and completely entangled with an unsuspecting azalea, are producing like crazy.  I pick a handful everyday and leave a few for the birds.

The biggest surprise has been the fig.  It spent the whole winter being repeatedly buried under one snow storm after another.  Come spring, once I saw that none of the branches were showing any signs of green, I cut it to the ground, just hoping it would come back with some healthy leaves.  Well it not only did that, but dang if it doesn't have fruit on it as well!  What a miracle!

Which brings us back to birthdays.  What better way to celebrate all this than with cake, zucchini cake with zucchinis straight from the garden.  I found it in my tattered book of recipes as zucchini bread, but baked in a low pan and dressed up with cream cheese frosting it's most definitely a cake.
zucchini cake

1 & 1/4 cup oil
4 eggs
1 cup raw cane sugar
1 cup light brown sugar
1 teaspoon vanilla extract
2 & 1/4 cups grated zucchini (about 2 medium)
3 cups white whole wheat flour
2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup almond flour
fancy decorating pearls (optional)

Preheat oven to 350 degrees.  Butter and flour a 9 by 13 inch baking pan.  In a large bowl whisk together oil, eggs, both sugars, vanilla extract and zucchini.  In a medium bowl whisk together all dry ingredients.  Add flour mixture to egg mixture and beat with a wooden spoon until thoroughly blended.

Pour batter into prepared pan.  Bake for 30 to 35 minutes or until a tester inserted in center of cake comes out clean.

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  1. It seems delicious! I'll try the recipe.
    Happy birthday, Almacucina! (and we miss you on Polyvore, dear Robyn) Hugs.

    1. Aw shucks, thank you Alexandra! I miss Polyvore too. I've actually been hanging around there a bit more, making drafts and checkin everyone out. Gotta be publishing somein' soon...