This was some of the most delicious, moist corn bread I have ever had.
ZUCCHINI CORN BREAD WITH SPICED NUTS
1 cup flour
1 cup yellow cornmeal
1/2 cup spiced mixed nuts, finely chopped
1/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup unsweetened apple sauce
1 (14.75 ounce) can of cream style corn
1 cup shredded zucchini
1 cup shredded cheddar cheese
1/2 cup finely chopped onion
Heat oven to 300F.
Grease a 13 by 9 inch baking pan, set aside.
In a large bowl, stir together flour, cornmeal, nuts, sugar, baking powder and salt, set aside.
In a bowl, whisk together the eggs, butter, and applesauce. Stir in the corn, zucchini, cheese and onion. Add butter mixture all at once to cornmeal mixture. Stir just until moistened. Pour batter into prepared pan.
Bake for 50 to 60 minutes or until edges are golden brown.
Recipe adapted from Better Homes and Gardens, March 2012
This cake was delicious – rich and moist – and filled with fruit and spice. The cream cheese frosting wasn’t too sweet and complimented the cake perfectly.
I stored the cake in the refrigerator, and it was even better the following day and even the one after that.
GOLDEN ZUCCHINI CAKE WITH APRICOTS AND RAISINS
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon baking powder
1/2 cup finely diced dried apricots
1/2 cup golden raisins
2 eggs, room temperature
1 cup sugar
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 cup shredded zucchini
Heat oven to 350F.
Spray an 8 by 8 inch pan.
In a medium bowl, whisk together flour, baking soda, 1/2 teaspoon salt, cinnamon, nutmeg, ginger and baking powder. In a small bowl, stir together apricots, raisins and 1/4 cup of the flour mixture until fruit is well coated.
In a large bowl, beat eggs, sugar, oil, and vanilla until blended. At low speed, slowly beat in flour mixture until blended, stir in apricot mixture and zucchini. Pour batter into pan, bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan on wire rack.
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
Beat cream cheese, butter and salt at medium speed until blended and smooth. Add powdered sugar and vanilla, beat until smooth and creamy.
Spread frosting over cooled cake.
Recipe adapted from Cooking Pleasures, August 2002
This was a fun and unique way to cook with zucchini.