Zucchini Cake
After my lovely visit with Cathy Harvey the other day, I left her home with the gift of a giant zucchini!
Now I actually don’t like the taste of zucchini. But interestingly enough, I LOVE cake!
So I spent the afternoon trying out my very first Zucchini Cake recipe that I found online.
(I chose the one that had the most ‘5 star’ reviews.)
It was very easy to make except for the shredding of the vegetable itself. I don’t have a food processor or something like that so I just used my (sore) arm power to shred it on this grater thingy (proper term) that I own.
I needed three cups! But other than that it was just simple following the steps of the recipe and mixing away.
The recipe said that you were supposed to stack the 2 cakes but I decided to just ice both cakes and freeze one for later.
They only took a half an hour to bake and after icing them they turned out to be delicious, moist beauties. Better even with a dollop of ice cream of course.
I highly recommend this recipe. It’s a great way to eat the vegetable you don’t like… ha ha.