My pics are of the last piece (which I wrestled from my sons:@) and just happens to not show the green flecks of the skin. But believe me, the green is in there. If you don't want folks wondering what that "funny" stuff is, peel the squash first. For a variation: There's a Chocolate Zucchini Cake HERE and a Funfetti Zucchini Cake HERE.
This is a very tasty way to use up some summer squash, you could use green or yellow. All that's needed now is a cup of coffee or tea...
Spiced Zucchini Cake-adapted from Tastes Better From Scratch
2 C A/P flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt-I just added a little pinch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 C sugar-I used 1/2 C
3/4 C brown sugar
1/2 C vegetable oil
1/2 C applesauce
2 eggs
1 1/2 tsp vanilla
1/3 C sour cream
2 C grated zucchini-I let mine sit on paper towels to drain a bit while I mixed up the cake
Icing:
8 oz cream cheese, softened
6 Tblsp butter, softened
2 1/2-3 C powdered sugar-I recommend sifting it
1 tsp vanilla
- Grease 9x13 pan.
- Mix flour, powder, soda, salt and spices and set aside.
- In large bowl mix sugars, oil and applesauce. Add eggs, vanilla and sour cream, mix well.
- Stir in zucchini.
- Add flour mixture, mix until just combined.
- Pour into baking dish and bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
- Cool completely.
- Icing: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until fluffy. Ice cake.
Have a sticky sweet happy day:@)
I'm Joining:
Full Plate Thursday
Wildly Original Link Party
Foodie Friday
I'm Joining:
Full Plate Thursday
Wildly Original Link Party
Foodie Friday
