Nan's zucchini cake...

by - Tuesday, September 04, 2018

It was served warm. Pats of butter sat quietly nearby, eager to be spread, but there was no need to soften the flavor. We devoured the entire server placed in front of us. What a treat! Well, yes it was part of breakfast and we were hungry, but the taste! So melt-in-your-mouth delicious, it was hard to fathom something so decadent was made with vegetables from her garden. 


After our morning exchange, she slipped into the kitchen and came back with a sheet of copy paper. Nan Lawry at Taraden was gracious enough to share the recipe for her zucchini cake during our stay at the Vermont bed and breakfast. And we are lucky enough to be enjoying this delight now here at home. Oh, do try it for yourself!


Nan's Zucchini Cake

3 eggs
2 cups sugar
1 cup oil (I used walnut oil)
1 tablespoon vanilla 
2 cups coarsely grated zucchini (I used a rather large zucchini yielding closer to 3 cups)
2 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts (I used Trader Joe's candied walnuts)

1) Preheat oven at 350 degrees F. Grease and flour two 9 x 5 pans.
2) Beat eggs until frothy; add in sugar, oil and vanilla. Beat mixture until thick and lemon colored.
3) Sift the dry ingredients together in another bowl. 
4) Stir zucchini into the egg mixture, then add the dry mix. Blend well with a spatula. Fold in the walnuts.
5) Divide and pour into the two baking pans. Bake for 45 to 60 minutes until a toothpick comes out clean.
6) Cool for 10 minutes; invert and remove from pans.


These loaves are a nice size and portions can be frozen if you don't trust yourself. They can stay in the freezer for up to three months. To be enjoyed with tea, coffee, for breakfast or a snack, I guarantee Nan's Zucchini Cake will become a staple sweet from your oven as well... xoxo - Sonya

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