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Zucchini Cake

This is my own invention.  Sometimes zucchini is wetter, so you should allow time to possibly let it bake longer.  Using a stand mixer helps really mash the zucchini into the flour so you may not need to add water, which cuts down on baking time.  Serves 6.

Mix in mixer:

  • 1 c white flour (or replace both flours with whole wheat pastry flour)
  • 1/2 c whole wheat flour ( ” ” )
  • 1/3 c sugar
  • 1 T ground flax seed or 1-1/2 t Ener-G Egg Replacer
  • 2 t baking powder
  • 1-1/2 t cinnamon
  • 1/2 t salt

Add and mix just until blended:

  • 1-1/2 c grated zucchini (a good use for overgrown specimens)  OR shredded cored peeled apple
  • 1/4 c oil
  • 1 t vinegar
  • 1 t vanilla extract
  • 1/4 c water – if needed – use as little as possible

Spread into a lightly oiled 8 x 8 pan or loaf pan.  Bake at 350 for 40-50 min until a toothpick comes out clean.

Variation:

  • Amaretto: use all white flour, increase sugar to 1/2 c, eliminate cinnamon and vanilla, add 3/4 t almond extract.
  • Apple: increase cinnamon to 2 t, add 3 c chopped apples, bake 60-70 min in a 9 x 9 pan.
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One Response to “Zucchini Cake”

  1. […] was Apple Cake, which was […]

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