Saturday, August 7, 2010

What a way to eat a vegetable!

This was the zucchini cake my mom used to make. I know it sounds weird, but it's really just like a carrot cake. The shredded zukes just make it super moist.

Zucchini Cake

2 cups shredded zucchini
3 eggs beaten
1 cup sugar
1 teaspoon vanilla
1 cup oil
2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
1 cup chopped pecans

Mix in one bowl the zukes, eggs, sugar, vanilla and oil. In another larger bowl mix all the dry ingredients except pecans. Add the wet ingredients and mix lightly. Stir in the pecans and bake in a greased and floured bundt pan at 350 degrees for about 50 min. Remove from oven and poke holes in cake with a skewer and pour in the glaze. Let cool in pan and then turn out onto a plate.

Buttermilk Glaze

1 stick butter
1/2 cup sugar
1/2 cup buttermilk

Boil all for 1 min. Cool slightly then add 1 teaspoon vanilla. Pour over cake.

for the glaze - Whisk it up so that it's smooth - and not chunky curdled globs like on my photo - after 30 some years of making this I finally figured this out! LOL 

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