It seems as if I’m growing zucchini myself. Each week, our produce box contains several zucchini, many of which are large and only good for baking.
Last weekend I gave away a batch of muffins, and my freezer is overflowing with loaves of baked zucchini bread.
Oh yeah, and I baked a cake.
Now, I can’t eat an entire cake by myself, but I was desperate. Anything to use up shredded zucchini…
And this was all from last week’s box – I now have a new box, filled with zucchini. Any ideas for ways to use it up? Not the small ones – those are easy. But the large zucchini? I’m running out of things to do, besides experimenting in an attempt to better my favorite recipes.
2 cups (450 grams) granulated sugar
1 ½ cups (355 mL) canola oil
4 large eggs
3 cups (450 grams) shredded zucchini
2 cups (220 grams) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
Dash of salt
Preheat oven to 325*F/165*C. Butter and flour a 9×13 inch (23×33 cm) cake pan.
Sift flour, baking soda, baking powder, cinnamon, and salt into medium bowl.
In a large bowl, beat sugar and oil with a handheld mixer or wooden spoon until well blended. Mix in eggs, then zucchini, blend well.
Add flour mixture to sugar, beat until combined.
Transfer batter to cake pan. Bake 45-60 minutes or until inserted cake tester comes out clean. Cool on wire baking rack.
Frost with cream cheese frosting.
Cream Cheese Frosting
16 ounces (455 grams) cream cheese, softened
½ cup (115 grams) unsalted butter, softened
2 ¾ cups (305 grams) confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
Pinch of salt
Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar. Add vanilla and beat until mixed, then add a pinch of salt and mix.