|This is what I came home with I forgot to take a picture of the whole cake|
Monday, September 20, 2010
Carrot cake has become a tried and true favorite but, what happens when you replace the carrot with zucchini? I saw this recipe in Bon Appetit Granted adding cream cheese frosting helps the flavor of anything but the cake itself was moist, nutty and with a few modification's turned out quite good. I added half a cup of orange marmalade and finishing a container of orange juice, which was maybe about 2/3rds of a cup. I also used 2/3rds vegetable oil instead of olive, in which the recipe calls for. I made this for a dinner party and it was devoured pretty fast. I am thinking about next time foregoing the frosting and making an orange glaze or maybe an icing. So next summer when you are in the midst of a zucchini glut, try making zucchini cake, you will not be disappointed.