Last week, I was gifted what was quite likely 2010’s largest zucchini. So big, it actually took me over an hour to peel and grate. After spending two weeks trying to use up all the apples I picked, I wanted to use up the zucchini quickly. I made a batch of biscuits (which have a slightly odd aftertaste) that I’m going to be using for chicken and biscuits over the weekend. The rest went into a series of zucchini cakes, which I’ve been enjoying greatly. My recipe is below.
Zucchini Cake (makes two 8″ cakes):
- 4 Large Eggs
- 1 Cup Cottage Cheese
- 3 Cups Flour
- 2 Cups Brown Sugar
- 1 Large Grated Apple
- 2 Cups Grated Zucchini
- 1/4 Cup Vegetable Oil
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 2 Tsp Baking Powder
- 1 Cup Chocolate Chips
- 1/2 Cup Diced Nuts (Your choice – I used Macadamia)
- 1 Tbs Chili Powder
- 2 Tbs Cinnamon
- Grate zucchini and place in strainer. Allow to drain for 15 minutes, then squeeze excess moisture out.
- Peel and dice one large apple, then set aside.
- Preheat oven to 375. Grease pans.
- Mix all ingredients in one large mixing bowl.
- Transfer to greased pans.
- Bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. I had trouble getting the center of my cake to cook, so your baking time may be different than mine.
- Allow cake(s) to cool for about 10 minutes, then turn out onto wire rack and allow to cool completely.
- Frosting is optional. A simple cream cheese frosting would work well, but the “cake” is relatively sweet and somewhat bread-like, so it’s delicious on it’s own as well.
Do you have any Fall favorites, or zucchini recipes of your own? Do you think you’ll try my recipe? Share your thoughts in the comments!