We are members of a CSA (Community Supported Agriculture), where we get organic veggies all summer long. We love it, the fresh veggies taste delicious and when we go to the farm to pick them up, they have a kids garden where our toddler picks carrots and green beans and more. It think it is great for kids to see where the food comes from.
As anyone who have grown them knows, zucchini plants can end up producing a lot, and so it is with our CSA – we get more zucchini than we know what to do with.
One of the things I did make was this great zucchini cake, which is a recipe I got from my mom. The original is a clipping from a Danish magazine, I don’t know when or what. It is simple to make, and delicious getting great flavor from cinnamon and hazelnuts.
- 3 eggs
- 200 g brown sugar (preferably dark brown) (7 oz)
- 150 ml canola oil (or other neutral tasting vegetable oil) (0.6 cups)
- 300 ml raw, grated zucchinis, about 2 medium. (1 1/4 cups)
- 225 g all purpose flour ( 8 oz)
- 1 tbsp cinnamon
- 3/4 tsp fine salt
- 2 tsp baking powder
- 75-85 g coarsely chopped hazelnuts, toasted or raw (2.5-3 oz)
1. Grease a 20-25 cm/ 8-10 inches spring form tin and preheat oven to 150 C / 300 F.
2. Use a mixer to mix the eggs and brown sugar until slightly foamy.
3. Add the oil little by little.
4. Add the grated zucchinis, the flour, cinnamon, salt and baking powder and mix well.
5. Add the nuts. I used toasted nuts for this, as my local Indian grocer sells big bags of these (much better than the tiny bags I can get in Safeway), but raw nuts works equally well.
6. Pour in your prepared tin, and bake for about 1 hour and 10 minutes. The cake should be golden and firm to touch, and an inserted toothpick should come out clean.
7. Let the cake cool a bit on a rack, then remove the tin ring and let cool completely.
Easy and delicious! Note that due to the high moisture from the zucchini, I find that this cake doesn’t keep as well as most other cakes I bake (which are usually fine for a week), eat within a couple of days.