The summer squashes are endless at the moment – I’ve got zucchini, ronde de nice and yellow pattypan all producing voluminously in my early-autumn backyard. What to do with them all?
Well tonight we had ronde de nice squash stuffed with ground beef, tomato and onion (topped with cheese), and earlier today I made a big pot of zucchini puree which is freezable and makes a great nutritional addition to winter soups and stews.
But by far my favourite recipe this year has been this carrot-cake-like dream adapted for less sugar from All-Recipes.com:
Zucchini Cake with Cream-Cheese Frosting
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated zucchini
- 1 (8 ounce) package cream cheese
- 1/2 cup butter
- 1.25 cups confectioners’ sugar
- 2 teaspoons orange juice or orange extract
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9×13 cake pan.
- In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
- In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 60-80 minutes (this cake needs a lot of baking time due to the amount of moisture – check it periodically after 60 minutes).
- To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner’s sugar, a little at a time. Add 2 teaspoons extract and mix well. Spread on cool cake.