Hello to you!
It is time.
Time to search your garden for some zucchini.
Some of you might be thinking….
“Search?!?!?! I’ve got the blasted things coming out of my ears!”
Others might be thinking….
“If only they would have grown.”
Or, you just might have one precious zucchini left to your name, and you are right this minute wondering how best to use it.
Lucky for you….
And lucky for me….
(another botulism free recipe. Hallelujah.)
This recipe is down right
After I tasted it, I zoomed some cake around to several neighbors.
Because I like to be sort of nice.
And because I had borrowed the
zucchini to make it in the first place.
And mostly because had it remained on the premises, I’d have eaten “THE ENTIRE CONFECTION”!!
“See ya at lunch”
This recipe comes from my husbands Grandma Marcella. Our Aunt Delsa passed it on to me a couple of weeks ago while we were at Bear Lake. The recipe pictured above is written in Grandma Marcella’s very own handwriting. She passed away several years ago, so this recipe is a real treasure.
Thanks for passing it on to me Delsa! We loved the cake,
and so did my neighbors.
Zucchini Cake with Sour Cream Frosting
Time: 1 hour + time to cool and frost
Yield: 12 servings
Recipe from Marcella Eskelson
2 1/2 C flour
2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t cloves
1 1/4 C sugar
1/2 C butter, melted
1/2 C milk
2 eggs, beaten
1 large zucchini, enough to make 1 1/2 C puree
2 1/2 C powdered sugar
1/3 C sour cream, room temperature
1/4 C butter, softened
3/4 t vanilla
1/8 t salt
1. Peel the pretty green off of your zucchini.
2. Chop that zucchini all up into chucks.
3. Put the chunks into your blender and blend. Now. Don’t be disappointed, but they may not blend up all at once. I generally have to stick a wooden spoon into the top and gently push the chunks into the blade. Careful now. Don’t let the spoon get chopped. Just push down on the top a bit and soon you’ll have a nice smooth consistency. You need 1 1/2 C of zucchini puree.
4. In a large mixing bowl add the flour, soda, salt, cinnamon, nutmeg, and cloves. Mix with a wooden spoon to incorporate well.
5. In a separate bowl combine the melted butter, milk, sugar, eggs and zucchini.
6. Add the wet ingredients to the dry.
7. Beat with your electric beaters, or in your Kitchen Aid for about 2 minutes, or until nice and smooth.
8. Spray your bundt pan generously with cooking spray. Pour the batter in and get this baby into the oven. Bake at 350 for 40 minutes. Stick a knife or toothpick into the center of the cake and be sure it comes out nice and clean before you take the cake out of the oven.
9. Let your cake cool on a wire rack for about 10 minutes. Then set a plate over the top of the pan and invert the cake onto it. Let the cake cool completely.
10. In a medium sized mixing bowl combine all frosting ingredients. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
11. Pour over the top of your cooled cake.