Monster-size zucchini are good for shredding or grating; the shreds are then often frozen in resealable bags and used for cakes like this one.
It is just sweet enough for dessert, but it makes a good holiday side dish, too (without the dusting of confectioners' sugar). The batter can also be used to make muffins.
The cake batter can be frozen for up to 6 months. The completely cooled cake can be frozen for up to 1 month.
Adapted from "Recipes From Lisa's Kitchen," by Lisa King (Eagle Printery, 2013).
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Ingredients
measuring cupServings: 12
Directions
Step 1
Preheat the oven to 350 degrees. Use parchment paper to line the bottom of a 9-by-13-inch baking pan, or grease the pan with cooking oil spray.
Step 2
Whisk together the eggs, granulated sugar and oil in a mixing bowl, then add the zucchini and carrot; fold to incorporate.
Step 3
Combine the flour, baking soda, baking powder, ground cinnamon and salt on a piece of wax paper. Gradually stir it into the egg-vegetable mixture until thoroughly incorporated; no trace of flour should remain. Pour the batter into the pan, taking care to spread it into the corners; it will make a very thin layer. Bake for 30 to 35 minutes, until lightly browned and springy to the touch; a tester inserted into the center should come out clean.
Step 4
Cool before cutting into squares. Dust with confectioners' sugar, if desired.
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Nutritional Facts
Per serving
Calories
210
Fat
10 g
Saturated Fat
2 g
Carbohydrates
28 g
Sodium
350 mg
Cholesterol
35 mg
Protein
3 g
Sugar
17 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Recipes From Lisa's Kitchen," by Lisa King (Eagle Printery, 2013).
Tested by Jane Touzalin.
Published November 19, 2013
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