So far this is one of the most summer like fall seasons we have had in a long time. The zucchini plants have been producing for some time now, and I am left with some big ones. When you are making this cake, if you are using young tender zucchini, just cut the top and bottom off, and grate the whole zucchini. If like me, you have larger, harder skinned ones left in the garden, or someone gifts you one, then peel it, and remove the seed before grating.
Zucchini are high in several minerals, and many vitamins including five different B vitamins, vitamin C and K. The skin of a zucchini is 2 – 10 times higher in beneficial carotenoids, so by all means eat with the skin on, especially if they are from your garden or a neighbor’s garden that does not use chemical spray. Zucchini is a good source of fiber at 2.5 grams per cup. Surprisingly zucchini contains omega 3 essential oil. Zucchini are low in calories and full of nutrients. If you did not grow any, there should be lots of fresh organic ones at the local farmer’s market, or get to know a gardener that is giving them away.
Zucchini Spice Cake
2 1/4 cups flour - unbleached
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves or allspice
2 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
4 eggs
1 1/4 cup oil
1 cup brown sugar packed
1 teaspoon vanilla
1/2 cup raisins (optional)
1/2 cup pecans or walnuts
(optional)
2 1/4 cups grated zucchini
Preheat the oven to 350 degrees, butter or oil a 9 x 13-inch baking pan. Grade the zucchini and set aside, if it is very watery, then press out the water. I a separate bowl combine and mix the flour, spices, salt, baking powder, and baking soda. In another bowl, beat the eggs, and gradually pour in the oil and beat until well combined. Beat in the sugar. Stir in the flour, half at a time. Stir in the grated zucchini and the nuts and raisins. Bake at 350 degrees for 40 - 45 minutes or until a tooth pick comes out clean in the center of the cake. Ice with a Cream Cheese icing, or a Buttercream Spice icing.
Cream Cheese Icing
2 ounces cream cheese
1/4 cup butter
2 teaspoons cream
1 cup powdered icing sugar
Beat all ingredients together until smooth and creamy.