I went to the Farmer's Market this week and I got so much FREE vegetables and fruit. Yes, you read correctly, FREE!!! Amongst the bags of freebies were zucchini. I have been meaning to make a chocolate zucchini bread for ages. Well, this is not it. I decided to do a zucchini cake because I am making a chocolate cake later in the week. I search allrecipes.com and found a recipe that I wanted to try. I did amend it as it called for pineapple and I didn't have any. I did however, have coconut!
The texture of zucchini cake reminded me of carrot cake. My hubby didn't think so but I did. I found it to be great the day that I made it but just okay the next day. I am thinking that with this recipe the pineapple was a crucial ingredient to keep the moisture. Not that the cake was A cream cheese icing would have topped this cake of wonderfully. Except I chose to do an Italian Meringue Buttercream, which I love love love!!
adapted from allrecipes.com
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 (8 ounce) can crushed pineapple, drained (did not use, instead I added 1 cup coco
1 cup chopped walnuts
2 cups grated zucchini
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans.
Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple(again I did coconut and not pineapple), vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
Bake for 35 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
This Italian Meringue Buttercream recipe came from cake love which I obtained from the Ellen show's website. As you can tell I overloaded the cake with it! It is a great recipe that is not overly sweet.