This recipe comes from Marian Morash's Victory Garden Cookbook and has become our favorite recipe for using zucchini. The cake is very moist and lightly spiced, dark and rich. We have made this over and over again this season and if you no longer have zucchini, it is worth going out and buying some in order to make this recipe! We haven't had a chance to freeze any yet because it disappears almost immediately, but I suspect it would freeze well.
Ingredients:
1-1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
2 eggs
1 packed cup dark brown sugar
2/3 cup vegetable oil
2 tsp vanilla extract
1-1/2 cups grated summer squash
Directions:
- Sift together the dry ingredients.
- Beat the eggs, sugar, oil and vanilla together.
- Beat in the dry ingredients.
- Stir in the grated squash.
- Pour into a greased 8 x 8-inch pan.
- Bake in a preheated 350 degree oven for approximately 45 minutes.
Baking note:
- As an option, I have added 1/2 cup (each) of nuts & raisins ..... really good additions! I've used both pecans and walnuts and like them both.
- One medium zucchini provides 1-1/2 cups grated squash.
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