17 of September 2019
2 cups (270 grams) of grated zucchini (not to peel)
1/2 cup (120 ml / gram), vegetable oil (or 4 tablespoons butter or coconut oil)
1/2 cup (60 grams) peeled, grated apple (or: applesauce or over-ripe banana)
1 cup (200 grams) caster sugar (or 1/2 cup honey or maple syrup)
1/4 cup milk
1 1/2 cup (195 grams) Flour
1 teaspoon (4 grams) of soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon powder
1 teaspoon vanilla extract (optional)
! / 4 teaspoon freshly grated nutmeg
2 eggs at room temperature
1/2 cup (25 grams) of desiccated coconut (optional)
1/2 cup (50 grams) walnuts
Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter loaf pan and then line the bottom of the pan with parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Grate the zucchini, using a medium grater, and then peel and grate the apple.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
In the bowl beat the oil, sugar, eggs, and vanilla extract until well blended (about 1 minute). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake until the bread has risen and a toothpick inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack to cool for about 15 minutes and then remove the bread from the pan.
Zucchini Cake (Illinois)
If desired, frost with cream cheese icing. Well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted). This bread can be frozen.
Chocolate zucchini cake (Illinois)
If the dough during kneading is too thick, add a little water.
Grated and portioned zucchini can be successfully frozen for the winter; adding thawed zucchini to the dough, pour the juice into a separate glass and add it gradually if the dough is too thick.
The dough can be frozen in an airtight container (up to two months).
2 cups of sugar
1 cup oil
2 teaspoons vanilla extract
2 cups grated zucchini
2 1/2 cups flour
1 teaspoon cinnamon powder
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup halves and smaller parts walnuts
1/2 cup raisins (optional)
1/3 cup cocoa
1 cup chopped walnuts (optional)
Preheat oven to 325 degrees F (160 degrees C); butter loaf pan and then line the bottom of the pan with parchment paper.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
In another large bowl whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended (can use an electric hand mixer or a stand mixer). Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined.
Add nuts and raisins, mix again.
Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.
Cool on a wire rack (better air access and the dough does not brew or moisten).
Cream cheese frosting
1/4 cup (55 grams) unsalted butter, at room temperature
4 ounces (115 grams) cream cheese, at room temperature
1/3 cup (40 grams) confectioners sugar (powdered or icing)
1/2 teaspoon (2 grams) pure vanilla extract
In the bowl beat the butter and cream cheese until very smooth with no lumps.
Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract