Zucchini cake for breakfast

December 3, 2012 § 3 Comments

There’s an outdoor market that I love to visit here in Australia…they always have the freshest fruits and vegetables.  On Saturday, we picked up 5 zucchini for $1.25 – a bargain!   Most of the time I cook zucchini on the grill.  But this time, I decided to make a cake.  I figured if Wuppenif can make a cake out of beets, why can’t I make one out of zucchini?

So this evening, I invented this zucchini cake.  We had it for dessert, and are also planning to have it for breakfast tomorrow.  It tastes very much like a coffee cake.  It’s also not overly sweet, which makes it perfect for breakfast time.

zucchini cake

Zucchini cake

1 cup grated zucchini (about 1 medium zucchini)

3 eggs, beaten

1 teaspoon vanilla

1 cup melted butter

2/3 cup white sugar

2 cups self-rising flour

1/2 teaspoon cinnamon

Preheat oven to 375-degrees fahrenheit.  Use your hands to squeeze out as much of the moisture from the zucchini as you can.  Place the zucchini into a large bowl.  Stir in the eggs, vanilla, and melted butter.  Stir in the sugar, then the self-rising flour and the cinnamon.  Pour into a greased cake pan (9-inch round with 2-inch sides, or a 9 by 9-inch square pan).

Bake for 35 minutes, or until a knife comes out clean.


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