An amazingly moist cake; the zucchini is so mellow in baking. Pared with the coconut oil in this Super Moist Zucchini Cake for a sensational flavor combination. No other liquids in the mix.
3 cups Peeled and grated zucchini
1 1/2 cups Coarsely ground nuts
1 cup Dark raisins
2 cups Flour
1 Tablespoon Cinnamon
1 tsp Ground cloves
2 tsp Baking soda
1 tsp Salt
1 cup Coconut Oil
1 cup Granulated sugar
1 cup Firmly packed brown sugar
1 Tablespoon Pure vanilla
Oven Temp ~ 350°
Baking Time ~ 45 -
Pan Type ~ 9 x 13 inch cake pan
Cream the sugars and eggs together with coconut oil and vanilla.
Use the grating blade on your food processor or grate the zucchini by hand. Add in the zucchini, flour, cinnamon, ground cloves, baking soda and salt, mix well.
Gently fold in the dark raisins and chopped nuts.
Pour zucchini cake batter into prepared pan and bake.
Remove zucchini cake from oven and let cool.
Frost this super moist zucchini cake recipe with Cream Cheese Frosting or drizzle glaze over the top.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!