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.
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.