Friday, August 10, 2007

zucchini cake






This month I am attempting to make desserts inspired from ingredients out of my garden. Truth be told, this is the first year that I have ever really planted vegetables and herbs and actually looked after them. So for the last two months I have been tending to the garden, by watering, pulling out weeds and maintenance. With my busy, crazy and sometimes stressful jobs ( I have five at the moment), I actually find gardening very peaceful and relaxing. Anyways, Since the zucchini was the first vegetable to really be ready for the picking, I decided to make a simple, yet comforting zucchini cake.



Zucchini Cake

1/2 cup pecans toasted and coarsely chopped
1 cup shredded raw zucchini
1/2 cup peeled and shredded raw apple
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup canola oil
1 cup granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup shredded coconut


1. Preheat oven to 350 degrees F and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 9 inch pan. Set aside.
2. Toast the pecans for about 5-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Grate the zucchini, using a medium grater, and then peel and grate the apple. Set aside.
4. In a large bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set aside.
5. In a large bowl beat the oil, sugar, eggs, and vanilla extract until well blended. Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 40-50 minutes. Place on a wire rack to cool for 10 minutes, then remove the cake from the pan.


Cream Cheese Frosting

1/4 cup unsalted butter, room temperature
1/2 cup cream cheese, room temperature
3 Tbsp confectioners sugar
1 tsp pure vanilla extract


1. In a food processor, process the butter and cream cheese until very smooth with no lumps. Gradually add in the powdered sugar until fully incorporated and smooth. Add in the vanilla extract. Spread over the top of the cooled zucchini cake. Add toasted coconut and toasted pecans for a more finished look.

16 comments:

african vanielje said...

That cake sounds delish. It's quite a challenge to just keep cooking out of the garden, and I have gone from not much for a couple of weeks due to too much rain, to a sudden and total glut of everything and not enough time to cook it. Perhaps this will re-inspire me. Love all your cakes

Jann said...

I can't think of any food that would taste better than something from your own garden~how wonderful just to be able to go outside and pick your veggies.....especially to make a dessert!Looks yummy!

Casey said...

God, I'd love a slice of that cake RIGHT NOW>

lynn said...

Beautiful cake! It's always good to have a zucchini cake recipe, especially if you grow them.

mony said...

I've always been wary of baked goods made with zucchini, until I tried my sister-in-law's zucchini bread. I'm now a convert and will definitely try out this great recipe. Looks so moist and delicious!

Karen said...

ooh another vegetable cake. I'm sure it tastes nothing like zucchini... like carrot cake.

Kieran said...

Nothing tastes quite as good as food you've grown yourself. Well done!

Sorina said...

Interesting idea… This looks delicious. Tanks for this great post

Kieran said...

There must have been so much satisfaction using your own zucchini. Looks wonderful.

Annina said...

Hey!
I really like your blog and so I added your link on my one! www.anninasfood.blogspot.com Hope this is ok for you! So... go on like this! Greetings from Switzerland, Annina (Ann)

Judi said...

That cake looks sooooo good. I love zucchini loaf and for that matter most muffins and loaves. Yum. I will definately have to give that one a try. Thank you for sharing.

Sophie said...

Oooh, I liked how you used canola oil to make this cake. It looks delicious and moist. I've yet to try a cake like this, I'll put it on my "to bake" list :).

Sheltie Girl said...

Your cake is just beautiful. I adore the flavors of zucchini and cream cheese.

I am amazed you even had the time to cook and garden when you hold down so many jobs. You so totally rock!

Natalie @ Gluten A Go Go

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie
http://blog.keyingredient.com/

Sorina said...

I like the sound and look of this. I shall mark this on my to do list.

Leonor de Sousa Bastos said...

Your zucchini cake look absolutely delicious...

I wish I could have a garden like yours!
:)