Zucchini and Carrot Bread Loaf Just about this time of year you come to realise you have an abundance of big beautiful zucchini growing. Zucchini is and has become a very common ingredient and can be stuffed and baked as well as being grilled and sautéed. In the early summer the zucchini flower is most delicious dipped in tempura batter and quickly deep fried golden brown. Zucchini mixed with aubergines, tomatoes, onions and tossed with fresh herbs, olive oil and goat feta cheese makes a great vegetarian casserole. I have made sweet zucchini relish and have added it to salsa, breaded it with honey oat bran cereal deep frying and serving as a tasty appetizer. I personally like this versatile vegetable because of its mild natural taste as well as being very user friendly for several recipes. My Aunt Marie got me involved in making this cake because every time she made it I would hover around the cake dish asking every few moments is it desert time yet? She taught me well and this zucchini and carrot cake was the first I got help with to write down the recipe when I was only six years old. This cake will have your family and guests asking for seconds. You will need for cake. 14 oz can crushed pineapple or use fresh. 1 cup sugar, Splenda or natural stevia following required quantity directions. 1 tsp. salt 1 tsp. fresh grated nutmeg 1 cup good quality fresh vegetable oil 4 lg. eggs 2 ½ cups all purpose flour ½ cup of cocoa powder 2 tsp baking powder ½ tsp of fresh cinnamon 1 ½ tsp real vanilla extract 2 cups of carrots, grated 2 cups of zucchini, grated
Drain pineapple, reserving ½ cup juice; set pineapple and juice aside. Combine flour, sugar, cocoa, baking powder, salt, spices, oil, eggs, pineapple juice and vanilla. Blend well with mixer or hand Wisk. Stir in pineapple, carrots and zucchini. Line a 13x9 in. baking dish coated or lined with parchment paper, your choice. Pour in ingredients. Bake in a preheated 350 degree oven for 40 minutes turning pan after 20 minutes. Insert a tooth pick in the centre should come out dry, it’s done. Cool on rack. If you like it iced to take it up a notch, try this simple icing extra. You will need for icing. zest from 1 lemon the juice from 1 lemon ½ cup cream cheese ½ cup butter ½ cup icing sugar ½ cup cocoa powder Place ingredients into a bowl and blend till you have a good frosting texture mix. Spread evenly. Let cake cool for several hours and then enjoy. thekitchenman.ca
Zucchini and Carrot Bread Loaf
Just about this time of year you come to realise you have an abundance of big beautiful zucchini growing.
Zucchini is and has become a very common ingredient and can be stuffed and baked as well as being grilled and sautéed.
In the early summer the zucchini flower is most delicious dipped in tempura batter and quickly deep fried golden brown.
Zucchini mixed with aubergines, tomatoes, onions and tossed with fresh herbs, olive oil and goat feta cheese makes a great vegetarian casserole.
I have made sweet zucchini relish and have added it to salsa, breaded it with honey oat bran cereal deep frying and serving as a tasty appetizer.
I personally like this versatile vegetable because of its mild natural taste as well as being very user friendly for several recipes.
My Aunt Marie got me involved in making this cake because every time she made it I would hover around the cake dish asking every few moments is it desert time yet?
She taught me well and this zucchini and carrot cake was the first I got help with to write down the recipe when I was only six years old.
This cake will have your family and guests asking for seconds.
You will need for cake.
14 oz can crushed pineapple or use fresh.
1 cup sugar, Splenda or natural stevia following required quantity directions.
1 tsp. salt
1 tsp. fresh grated nutmeg
1 cup good quality fresh vegetable oil
4 lg. eggs
2 ½ cups all purpose flour
½ cup of cocoa powder
2 tsp baking powder
½ tsp of fresh cinnamon
1 ½ tsp real vanilla extract
2 cups of carrots, grated
2 cups of zucchini, grated
Drain pineapple, reserving ½ cup juice; set pineapple and juice aside.
Combine flour, sugar, cocoa, baking powder, salt, spices, oil, eggs, pineapple juice and vanilla.
Blend well with mixer or hand Wisk. Stir in pineapple, carrots and zucchini.
Line a 13x9 in. baking dish coated or lined with parchment paper, your choice. Pour in ingredients.
Bake in a preheated 350 degree oven for 40 minutes turning pan after 20 minutes.
Insert a tooth pick in the centre should come out dry, it’s done. Cool on rack. If you like it iced to take it up a notch, try this simple icing extra.
You will need for icing.
zest from 1 lemon
the juice from 1 lemon
½ cup cream cheese
½ cup butter
½ cup icing sugar
½ cup cocoa powder
Place ingredients into a bowl and blend till you have a good frosting texture mix.
Spread evenly.
Let cake cool for several hours and then enjoy.
thekitchenman.ca