— by Margo Sugarman
When you hear “zucchini” you are not likely to think about cakes, but zucchini’s winter spicy taste goes perfectly with a Thanksgiving meal, and most importantly for a post-Turkey dessert, zucchini cakes are parve.
This recipe makes one large cake or two loaves that serve about 16. You can also halve it and bake it in a 24-centimeter round pan if you do not need to feed lots of guests, or even prepare them as muffins.
- 4 eggs
- 1 cup vegetable oil
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons cinnamon powder
- 1/8 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
- Preheat the oven to 350ºF
- Grease two 8×4-inch loaf pans or one 11-inch spring-form pan, or line 24 muffin cups with paper liners.
- In a mixer, beat the eggs and add the oil and sugar, then zucchini and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips or dried fruit, if using, and stir into the egg mixture.
- Divide the batter into prepared loaf pans or muffin cups, or pour into the baking pan.
- Bake loaves for between 45 and 55 minutes, or until a tester inserted into the center comes out clean. Muffins will bake much more quickly: between 15 and 20 minutes.
Margo Sugarman is the creator of The Kosher Blogger.