Wednesday, August 02, 2006

Praiseworthy Recipe: Zucchini Squash Cake


I love zucchini breads and cakes. My mother has a wonderful assortment of recipes for zucchini as a result of having large gardens with lots of zucchini. Fortunately for her all of her children love it. I'm not sure why it goes so well with sweets and especially chocolate, but it's an excellent partnering. And the best part is that zucchini breads and cakes are perfect for those gigantic zucchini that everyone seems to have this time of year that don't taste good in other recipes. I've been known to shred those and freeze them to use all year round.

When I was very young we lived in the teeny, tiny town of Newburg, Missouri. If you've heard of it, I'm amazed. We had an acre garden at that time and most of our days in the summer were spent in that garden. My parents worked and weeded every free minute it seemed. And we always had a lot of zucchini. One year my step-grandfather and grandmother came to visit us. He was from Virginia and he taught us how to make flutes from the stalk of a zucchini plant. Sorry I don't remember how, but it can be done!!

Fortunately, I do have lots of my mother's recipes for using zucchini. Recently I made my children this recipe. It is straight out of my childhood because according to my mother the recipe was given to her by a women she knew in Newburg. My children loved it and wondered over the tiny pieces of green stuff in their cake. But they begged to eat it until it was gone. Try it with your family and let me know what they think.

Martha Schmidt’s Zucchini Squash Cake
2 cups grated zucchini squash
1 cup oil
2 cups flour
1 tsp salt
1/2 cup nuts
3/4 tsp baking soda
2 cups sugar
3 eggs
1 tsp cinnamon
2 tsp baking powder
Combine squash, sugar , oil, eggs. Combine with dry ingredients. Beat no more than 1 minute. Bake 30 - 45 minutes at 300 degrees. Yes, 300.

Icing
Cream one 3 ounce package cream cheese
1 stick oleo (I use butter - you know a recipe is old when it calls for oleo!)
2 cups powder sugar
1 tablespoon vanilla
¼ cup nuts (I made it without the nuts in the icing)
Spread over cake.
Enjoy!

I haven't seen the cookbook pictured above, but as so many seem to be looking for Zucchini recipes this time of year I thought someone might like to try it.

1 comment:

The Vosslers said...

Loving the look of your blog right now! I haven't been here in awhile and this is a great post! I'm ready for my kids now!