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Friday, September 21, 2012

Zucchini Cake




I planted a few zucchini plants this year but they didn't do too well, and yield only 2 zucchini by far, as it is getting colder and the plants starts getting yellow, so I decided to pull them up and clean up the garden... and to my surprise, I found two rather big zucchini hidden underneath the plants!

My friend posted zucchini cake not long ago on facebook and I was really tempted to try the recipe as it sounded healthy and yummy... but have no heart to buy the zucchini from the shop. Here I am with two fresh, homegrown zucchini, I am just about to waste no time and make this cake!

As I was trying to come up with a good recipe, the internet search engine shows many recipes that is closely representing pound cake recipe, not much of a pound cake person as I am...I decided to make it my way... and here it comes, moist, fluffy, and healthy Zucchini Cake!

 My harvest


Ingredients:
2 1/4 cup Shredded zucchini
1 cup packed brown sugar
3 large eggs (Room Temperature)
1 cup mixed nuts (Chopped)
1/2 cup or 1 stick of Butter (Room Temperature)
1 tsp Vanilla EssenceOptional

Sieve and blend together :
1 1/4 cup of Multigrain/ Whole wheat flour
1 cup All Purpose flour
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt(reduced or omit if you use salted butter)


This is the brand of multigrain flour I used... you could find them in Indian grocery shops, the other good brand will be Pillsbury, taste and works all the same.




Shred zucchini, blend together and sieve the flours

Chopped all dried nuts, and place a piece of parchment paper at the bottom of a 9 inches baking tray. ( I used a 8 inches tray).



Preheat the oven to  350 F (175 C).

Beat butter and brown sugar at speed 6-8 on kitchen aid stand mixer until it is fluffy, it should takes about 2-3 minutes. Crack in one egg, continue beating until fluffy again, this takes about 1-2 minutes, repeat the same process for remaining 2 eggs.

Divide flours into 3 parts, add them into the mixture one part by one part, use the stand mixer speed 3-4 for this process, do it as soon as you can else you could lose the air in the beaten mixture and its fluffiness.

Add chopped nuts and shredded zucchini, blend it well, immediately pour the batter into baking tray, bake for 35-38 minutes, depending on your oven setting.



It is surprisingly tasty and moist!!




中文版,For Chinese,Click --》 西葫芦蛋糕

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