Wednesday, September 10, 2014

20--- Maple Zucchini Cake

I'm not too sure about your leg of the woods but winter's about to drop here at any moment.

So I'm scurrying around trying to fit in all of the fall things that may just be skipped over.

This is just one of them......

Maple Zucchini Cake
Serves 9

3 Tbsp maple syrup
1/4 cup white sugar
2 eggs
2 cups shredded zucchini, blotted from excess water
1/2 cup vegetable oil
3/4 cup whole wheat flour
1/4 cup white flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts (optional)

3/4 cup powdered sugar
3 Tbsp maple syrup
1/2 Tbsp milk
1 tsp pure maple extract

Preheat oven to 350 degrees.  Spray an 8x8 cake pan with baking spray.

In a large bowl, whisk together maple syrup, sugar, eggs, and oil until well combined.  Fold in zucchini.

In a smaller bowl, combine flours, baking powder, baking soda, cinnamon and salt.  Add dry ingredients to wet and mix just until combined.  Fold in walnuts if desired.  Spread mixture into the prepared cake pan and bake for 30 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow to cool for 30 minutes.

While cake is cooling, whisk together glaze ingredients. When cake has cooled, pour glaze onto the cake evenly (pretty ribbons are nice).  Allow to set for 20 minutes prior to cutting and serving.

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