We’ve gotten to the time of the year when gardeners are trying to shed their excess zucchini. I’ve had a couple of friends email me recently asking for ideas for using zucchini they received as gifts. In one case, the gift was from me.
My answer in these situations is always the same: Make zucchini cake.
It’s delicious, truly one of my favorite desserts. G. loves it so much, he’d probably eat an entire cake in one sitting if I let him. And it’s not quite the same as zucchini bread, although I like that too.
Cinnamon Zucchini Cake
2 ½ cups flour
2 cups sugar
1 ½ teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
Mix flour, sugar, cinnamon, salt, baking powder and baking soda in a bowl.
Mix oil and eggs in a separate bowl until smooth. Add dry ingredients and mix well.
Add zucchini and mix until thoroughly combined. Fold in walnuts, if desired.
Bake in a greased 9-by-13 pan for 35 to 45 minutes. Or, if making cupcakes, bake for 25 minutes.
Cool completely before frosting.