Zucchini Cake for Thanksgiving

— 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.

Zucchini CakeA zucchini cake may not look gorgeous, but it is moist and tastes wonderful. Another advantage: It freezes well, so you can make it a few days before and save time on your Thursday cooking.

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.

Ingredients:

  • 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)

Preparation:

  1. Preheat the oven to 350ºF
  2. Grease two 8×4-inch loaf pans or one 11-inch spring-form pan, or line 24 muffin cups with paper liners.
  3. In a mixer, beat the eggs and add the oil and sugar, then zucchini and vanilla.
  4. 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.
  5. Divide the batter into prepared loaf pans or muffin cups, or pour into the baking pan.
  6. 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.

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