I have been traveling a lot this summer and have really missed being in my garden. My daughter and I drove up to Napa to hang out for the day and do some gardening. We harvested a lot of zucchini (my plants have produced an abundant supply), several types of peppers, several varieties of tomatoes, green beans, cucumbers and butternut squash.
My mother was a professional baker and my daughter has inherited her baking skills. She brought up my mother’s recipe box as we are working on a family cookbook. What do you do when Mother Nature gives you a lot of delicious zucchini? Make Mother’s Zucchini Cake!
The photo below is not a great one, but the cake was delicious!
Zucchini Cake Recipe
Preheat oven to 350 degrees
1 cup oil (we use canola)
2 cups sugar
3 eggs
2 cups shredded zucchini (squeeze out excess water)
1 tablespoon vanilla
1/2 cups milk (we use almond milk)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
Combine dry ingredients, whisk together and set aside. In a large mixing bowl, beat the eggs, sugar and oil for 2 to 3 minutes until very smooth. Add milk, vanilla and zucchini and mix until just blended. Add dry ingredients a little at a time and mix until smooth. Scrape batter into prepared 9 X 9 pan and bake about 45 minutes until a toothpick comes out clean. Baking time may change based on moisture in zucchini. Cool in the pan on a rack for about 15 minutes and then unmold onto the rack.
This “cake” is delicious as a dessert or with tea in the mid-afternoon.
