Best. Zucchini cake. Ever. The original recipe was from Bon Apetit. I have made it a million times. Okay well, maybe not a million but a lot.Unfortunately it only makes a 9 x 9. I have played with the recipe and adjusted it because I wanted to save myself the hassle and make a 13 x 9. But I changed a few things. I had to reduce the eggs ('cause I ran out and because the thought of 6 eggs seemed a bit much)and I did reduce the oil just because, really 1 1/2 cups? So with all the fluid adjustments. I upped the zucchini quotient a bit to make up for the lost liquid. And it came out good. I am doubtful you could taste the difference between the two.
This is the original post here.
3 cups all purpose flour
3 teaspoons baking powder
1 1/2 teaspoon coarse salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup olive oil (not extra-virgin)
2 cups golden brown sugar
5 large eggs
1 teaspoon vanilla extract
4 cups coarsely grated zucchini
Preheat oven to 350F. Spray a 13 x 9 inch baking pan with cooking spray.
In a small bowl whisk together dry ingredients: flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a larger bowl combine oil, brown sugar, vanilla and eggs. Mix in dry ingredients just until incorporated. Fold in zucchini. Pour into 13 x 9" and bake for about 55 to an hour. Let cool, then frost.
Here are some pics from McCracken Farms, the CSA we did this summer/fall. This last time we were allowed to take a pumpkin for each family member present and a pie pumpkin for each family member as well. The kids loved this. They really like going out to the farm. Here are some pics from their pumpkin patch.