Recipe: Zucchini Cake – a proud family tradition…
Apparently I am not the only Leftover Queen in my family. This much has been clear from the day I sat down and thought about where my food inspiration comes from. I was taught by a whole generation of Leftover Queens. In reality my love of leftovers comes from the resourcefulness of the older generation of my family – people who lived during The Great Depression and know what it is to get creative with what you have. These people were also Italian immigrants or children of Italian immigrants and therefore had the tenacity to make delicious creations from the bare bones. Everyone in my family of my grandparent’s generation had a garden. The garden was a place of great pride, a place where one could go and see the fruits of their labor, quite literally. It was the place where provided for and fed your family. It was a way of bringing a part of the Old Country to America with them, a little bit of security. One of the pictures that held a special place at the forefront of my grandmother’s dining room was of my Pap and his brother, my great uncle Sammy holding vegetables out in the garden. It was an old black and white picture and they were probably in their 40’s, two brothers proudly sharing their bounty.
This recipe comes from my Aunt Theresa – one of the many proud bakers in my family. Here is to keeping those proud traditions alive.
This cake was made from the leftovers of Zucchini Fritters with Chipotle Harissa Yogurt.
INGREDIENTS:
3 eggs
1 cup sugar
1 cup vegetable oil
1 TBS vanilla
2 cups shredded zucchini, peeled and seeded
2 cups cake flour
1 cup sugar
1 TBS cinnamon
¾ tsp nutmeg
¼ tsp cloves
1 tsp salt
2 tsp baking soda
¼ tsp baking powder
1 cup chocolate chips
1 cup shredded coconut
1 cup chopped dates
(you can also add one cup of the following: raisins, walnuts, drained crushed pineapple) – Here is where all the creative leftover queen-ness comes in!
METHOD:
Preheat oven to 350 F.
Place first five ingredients into a large mixing bowl. Sift remaining dry ingredients together into another large bowl. Mix with zucchini mixture and stir in choc. chips, coconut, dates and any other optional ingredients.
Pour into a greased pan. Bake at 350 F as follows:
1- 13 x 9: 35-40 minutes
2- 8 x 4 loaf: 1 hour
6- mini loaf pans: 30-35 minutes
ENJOY!
Meeta - September 14, 2007 at 7:56 am
This looks spectacular and incredibly yummy. I love all the wonderful flavors and aromas you’ve used.
Katiez - September 14, 2007 at 11:48 am
Kind of a carrot cake feel to this one…Hmmm cream cheese frosting? My zucchini have decided to have another go around this week…they’re piling up again, thanks!
Sylvia - September 14, 2007 at 12:19 pm
I was curious about zucchini cake,I love carrot cake and I suppose that is something similar. Looks really delicious. I can try
Deb - September 14, 2007 at 1:23 pm
You cake looks lovely, but I have enjoyed hearing about your family. I love the memories of our families and if only I knew then what I know now…I would have paid alot more attention to details! Ha!
Elly - September 14, 2007 at 3:42 pm
YUM. This looks so good. I
jeena - September 14, 2007 at 7:24 pm
Great Picture Jenn I love the recipe it sounds lovely. 🙂
Anh - September 14, 2007 at 9:07 pm
Jenn, lovely post, wonderful cake and beautiful photo! You make me really curious about zucchini cake now.
marye - September 15, 2007 at 11:17 am
I give it a 10 for excellent use of leftovers.
😀
The Leftover Queen - September 16, 2007 at 11:24 am
Thanks you Meeta! I love that this recipe is just a guideline! It is a perfect example of how I learned how to cook!
Oh Katie! That sounds so good! Cream cheese icing…mmmm…
Yes, it is a similar concept Sylvia! I hope you enjoy it!
Thanks Deb, I know it is so true! I am lucky I asked some questions, but now that I am older I have more questions that have come to mind.
Hey Elly! I think you got cut off!
Thanks Jeena!
Anh! Try it!
Thanks Marye! Isn’t it great!?
Cynthia - September 16, 2007 at 12:14 pm
That is a family tradition to be proud of.
The Leftover Queen - September 16, 2007 at 4:58 pm
I certainly am, Cynthia, and thankful!
Andy - September 16, 2007 at 10:44 pm
Jenn, this looks just wonderful. Any zucchini that I have ever tried or made is always very moist. I am sure yours is probably no exception!
Belinda - September 17, 2007 at 11:27 pm
Jenn, this looks so good…great photo, and I love seeing the little green flecks throughout the cake. And it looks nice and moist too. 🙂 Old family recipes are always the best, aren’t they?
The Leftover Queen - September 18, 2007 at 7:17 am
Hey Andy! It is quite delicious! I think ti makes a great cake!
Thanks Belinda, isn’t that cute with the green flecks? They are the best!
smita - September 18, 2007 at 8:36 pm
Oy! Scrumptious! And this after, much drooling over the Mediterranean posts (sigh!)
😀
The Leftover Queen - September 19, 2007 at 9:13 pm
Thanks Smita! Glad you are enjoying them!
sognatrice - September 22, 2007 at 11:45 am
Yum–I love zucchini bread!
But, um, you don’t think we’re related do you? I not only have an Aunt Theresa and a great-uncle Sammy, but I also called my grandfather Pap (Pap Pap when I was younger). How weird is that?
sognatrice - September 22, 2007 at 11:46 am
OK, well I meant “zucchini cake” but really, how different are they anyway? 😉
The Leftover Queen - September 23, 2007 at 7:20 pm
Wow, that is really strange! I told you we are soul sisters…your family is from Eastern PA right??? Mine is from the West…too strange!
Cakelaw - September 29, 2007 at 8:05 pm
This cake looks and sounds delicious! I have wanted to try a zucchini cake for some time, and this cake is an inspiration.
The Leftover Queen - September 30, 2007 at 10:34 am
Thanks Cakelaw! I hope you enjoy!
Cakespy - October 29, 2007 at 11:19 pm
What a perfect autumn bread/cake. Perfect with spiced chai tea…
The Leftover Queen - October 31, 2007 at 7:05 am
Thanks Cakespy and thanks for stopping by my blog!
zainab - August 29, 2008 at 4:37 pm
This cake looks sooo delicious!
I bookmarked the recipe 🙂