It has been a banner summer for zucchini and if your garden is like ours your are up to your ears in humongous veggies! We just tried this new cake recipe and it was a big hit. It could easily be made into a bread using a loaf pan, too.
CAKE:
1c flour
1/2c whole wheat flour (or use all-purpose for all)
1c sugar (or stevia)
1/2c sweetened coconut flakes
2t baking soda
1t salt
2t cinnamon
1/4t nutmeg
1/4t ginger
3T oil (we use coconut oil)
2 eggs
2c grated zucchini (scrape out seeds)
20oz crushed pineapple, drain (save juice)
FROSTING:
3T butter, softened
8oz cream cheese
2c powdered sugar
2t vanilla
1T of juice from pineapples
Preheat oven to 350* Combine oil, eggs, vanilla, pineapple, and zucchini- stir well. Add dry ingredients and stir to combine. If it seems dry add some of reserved pineapple juice. Pour into greased 9x13 baking dish or two cake rounds. Bake 33-35min. Cool and frost. Keep in refrigerator.
1c flour
1/2c whole wheat flour (or use all-purpose for all)
1c sugar (or stevia)
1/2c sweetened coconut flakes
2t baking soda
1t salt
2t cinnamon
1/4t nutmeg
1/4t ginger
3T oil (we use coconut oil)
2 eggs
2c grated zucchini (scrape out seeds)
20oz crushed pineapple, drain (save juice)
FROSTING:
3T butter, softened
8oz cream cheese
2c powdered sugar
2t vanilla
1T of juice from pineapples
Preheat oven to 350* Combine oil, eggs, vanilla, pineapple, and zucchini- stir well. Add dry ingredients and stir to combine. If it seems dry add some of reserved pineapple juice. Pour into greased 9x13 baking dish or two cake rounds. Bake 33-35min. Cool and frost. Keep in refrigerator.
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