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This was some of the most delicious, moist corn bread I have ever had.


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
4 eggs
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.
Serve warm.

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.


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
dash salt
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.

1/2 cup grated zucchini
1/4 cup creme fraiche
grated zest of 1 lemon
1/3 cup olive oil
1 egg
1 cup flour
2 teaspoons baking powder
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/3 cup parmesan, grated
1/4 cup pistachios, chopped
Wrap grated zucchini in paper towels.
Heat oven to 375F.
In an electric mixer, beat creme fraiche, lemon zest, oil and egg on medium speed until uniform consistency is reached.
Sift flour, baking powder, pepper and salt together. Shift mixer to low speed and add dry ingredients to egg mixture, a third at a time, scraping bottom of the mixing bowl between each addition.
With mixer still on low speed, add parmesan and drained zucchini and mix until well incorporated.
Pipe batter into a madeleine mold and garnish with chopped pistachios. Bake until tops are golden brown, 8 to 12 minutes.
Recipe adapted from The Wall Street Journal, June 2012