Tuesday, August 10, 2010

Tasty Tuesday ... Zucchini Cake

Do you ever write down recipes from Tasty Tuesday? Or at least save them to your computer? Today I'm going to share one I hope you'll write down and mark "perfect for late summer."

It's also at this time of year when many of us are impacted by the start of a new school year. It always motivates me to ramp up my prayer life. Just like a recipe I don't want to lose, I write down what I need to pray about. If you would like ideas for how to start a Prayer Notebook, click here to see the practical "recipe" I share today over at Scripture Dig.

And now ... what to do with that huge zucchini your neighbor gave you and you don't know what to do with?!?!?!? :) Make this zucchini cake, and the people you love will NEVER EVEN KNOW they are eating vegetables. Trust me. They'll ask for more. It's SO delicious that I had to call my neighbor and beg her to take the rest of it, because it was calling my name to eat it all, and I did NOT need to eat a whole cake.

Zucchini Cake

  • 2 1/2 cups flour
  • 2 c. sugar
  • 1 1/2 tsp. cinnamon
  • 1 t. salt
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 c. vegetable oil
  • 4 eggs
  • 2 c. shredded zucchini (I use the small side to grate)


  • 1 pkg of cream cheese (8 oz)
  • 1/2 stick of margarine, softened
  • 1 T. milk
  • 1 t. vanilla
  • 2 c. confectioner's sugar

Combine flour, sugar, cinn, salt, baking powder & soda. Combine oil & eggs, then add to dry ingred. Mix well. Add zucchini. Stir to combine well. Pour into a greased 13x9 pan. Bake at 350 for 35-40 minutes until a toothpick comes out clean. Cool well (or your frosting will slide = voice of experience).

Frosting: Beat first 4 ingredients until smooth. Add confectioner's sugar and mix well. Resist the urge to eat all the frosting. :) Frost cake and then sprinkle a little cinnamon over the top.

Store in the fridge. Makes a lot of servings - about 18-24. Serve to happy people who will never know you snuck a vegetable in there, and then hurry to give away any left to your neighbor, so you won't sneak downstairs at night and eat more. Again = voice of experience. :)

I hope this will give you the freedom to gladly accept armloads of zucchini from your neighbor! Happy Tasty Tuesday, and thanks to Jen and Lisa for hosting Tasty Tuesday and Tempt My Tummy Tuesday.

Tomorrow, we continue our journey through "my July journey" and thoughts on Real Confidence. Click here if you want to get Come Have a Peace sent to your email, so you don't miss a post. Blessings!

4 COMMENTS ~ Click here to leave a COMMENT:

Apron Senorita said...

Hi Julie, so very nice to meet you. I love finding blogs that bring peace, wholesome fun, and inspiring ideas. The recipe should delicious. I just bought some zucchini from a farmers stand way out in rural central Texas. We got some gorgeous vegetables at low prices, but most of all we shared time with an lovely older couple who were full of wisdom.

God Bless!
Yoli :)

Megan said...

I just found your blog yesterday and I love it already :-) Thank you for the recipe too... the prayer notebook and zucchini cake recipe. I thought I would share my zucchini cake recipe with you as well. It's chocolate and wonderful :-)

Mix together:
1/2 cup butter
1/2 cup oil
1 3/4 cup sugar
2 eggs
1/2 cup buttermilk (or skim milk/sour cream mixture)
1 tsp. vanilla
Blend in:
2 1/2 cup flour
6 Tbsp cocoa powder
1 tsp. baking powder
1/2 tsp of each of the following: cinnamon, ground cloves, salt

Grate 2 cups zucchini(with peel). Add to cake. Add 1/2 cup chocolate chips and 1/4 cup broken walnuts.

Bake in a greased/floured Bundt pan at 325 for 45 – 50 minutes

Traci Michele said...

That looks great Julie! :-)

Inspired2cook said...

Cake is an excellent use for zucchini! Yours sounds really good!