Zucchini Cake/Bread:USA #178 (Last one, maybe)
The origin of this moist cake/bread varies. Some resources say the late 18th century in the USA, and then some say Italy. No matter the origin, it’s delicious. I like this easy recipe. I made muffins instead of a cake or bread loaf.
Ingredients:
- 3 c. All-purpose flour
- 1 tsp. Salt
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1 T. Ground cinnamon
- 3 eggs
- 1 c. Vegetable oil
- 2-1/4 c. Sugar
- 3 tsp. Vanilla extract
- 2 c. Grated zucchini
- 1 c. Walnuts/Raisins
- Grease and flour 2-8x4 inch pans. Preheat oven 325F.
- Sift flour, salt, baking powder, soda, and cinnamon together.
- In a large bowl, beat eggs, oil, vanilla and sugar together in a large bowl.
- Add sifted ingredients to the egg mixture and beat well.
- Stir in zucchini and nuts until well combined.
- Pour into prepared pans.
- Bake 40-60 minutes, or until tester inserted in center comes out clean.
- Cool in pans on rack for 20 minutes. Remove from and pans and completely cool.
Results: As I mentioned before, I made muffins instead of loaves. I probably added extra nuts, knowing me. That’s the only adaptation I made. The only part that was a bit messy was grating the zucchini.
Bottom Line: Delicious! And easy! Definitely a Keeper!
Please share this link with family and friends. Thanks.
________________________________________________________
On another note, this is my last entry for this blog. I have made 
178 cakes in alphabetical order, beginning with an Angel Cake and ending with a Zucchini Cake. I have made cakes from 39 different countries. The cakes are from the USA (37), UK (28), France (15), Germany and Poland (12), Italy and Unknown origin (10), Denmark (6), Sweden (5), Spain and Austria (4), India and Hungary (3), Philippines, Canada, Australia and Belgium (2) and 28 other countries (1 each).
178 cakes in alphabetical order, beginning with an Angel Cake and ending with a Zucchini Cake. I have made cakes from 39 different countries. The cakes are from the USA (37), UK (28), France (15), Germany and Poland (12), Italy and Unknown origin (10), Denmark (6), Sweden (5), Spain and Austria (4), India and Hungary (3), Philippines, Canada, Australia and Belgium (2) and 28 other countries (1 each).
I’ve learned so much about baking along the way, which was my goal. I still have so much more to learn. The number one lesson was not to try baking a complicated new recipe while babysitting an infant and a toddler at the same time.
It was a thrill to travel to China, Portugal and Italy and see a cake that I had tried to make, and I recognized it.
I would like to thank all my victims, I mean tasters: Jon, Diana, Nelcy, Claudia, Christian, Nancy, Tim, Lauren, Justin, Margarita, Martha, Debbie, Terry, and so many more. Thank you all for the honest feedback.
I have to give a very special thank you to the person who I couldn’t havedone any of this without—my dear, sweet, ever patient, husband of 51 years, Richie. He did grocery runs, washed and cleaned up all my messy mess, tasted everything ( no matter how bad), photographer, stayed up late at night to help me finish, taught me  |
| My more of my favorite grandchildren. |
a few baking tricks, and when I was ready to quit he encouraged me to continue, even when ants got all over a cake and we had to throw it out and do it all again. Thank you, my love😘
Now, I shall create a new challenge for myself, right after I lose the 5 lbs I gained from this one.
Thank you all for checking out my blog. Knowing someone was looking encouraged me to complete my challenge.
Remember: Life is short, eat cake. 💕
Comments
Post a Comment