This summer I decided to go big with my vegetable garden, and while it seemed like a great idea at first—fast forward to mid-June and I have more zucchini and yellow squash than I can count. Naturally I tried giving them away, but I still had so many! So, I needed to find a way to use the countless bounty and I arrived at Zucchini cake! This cake is great for summer, and fall! It has rich spices that give it that homey snuggle by the fire feel but is also light and moist. You can use green zucchini or yellow summer squash; both will give you the same flavor. If you’re not a fan of cloves or nutmeg feel free to take those out, for a lighter more cinnamon flavor. My family absolutely loves this cake, and my dad begs me to make more every day, I hope you enjoy it just as much as we do!
Ingredients:
· 2 cups flour
· 4 eggs
· 1 cup canola oil
· 1 cup light brown sugar
· 1 cup white sugar
· 3 ½ tsp cinnamon
· ¼ tsp nutmeg
· ¼ tsp cloves
· 1 tsp baking soda
· ½ tsp baking powder
· ½ tsp salt
· 3 ½ - 4 cups freshly grated and drained zucchini or yellow squash
Instructions:
· Preheat the oven to 350 degrees.
· Prep your pan or muffin tins by coating lightly with butter and spraying with cooking spray as well
· In your mixer combine eggs, white and brown sugar, and oil
· Then mix in spices, salt, baking powder, and baking soda
· Sift the flour and add it to your mixture. Mix everything until well combined.
· Grate your zucchini--- approximately 3-4 regular sized zucchini. After grating it, place zucchini in cheese cloth/a paper towel/cloth dish towel and squeeze out as much water as you can. Leave some water in the grated zucchini so your cake is moist.
· Once your zucchini is ready, hand stir that into your cake batter.
· Once evenly mixed, pour batter into your desired pan.
· If making a sheet cake about 9X13 bake for 50-60 minutes, cupcakes about 35-40 minutes.
· Then enjoy!
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