Summer Squash Cake

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I definitely have a knack for making healthy things…hmm, unhealthy.

Evidence…let’s see what we have,

Zucchini…chocolate zucchini bread
Peaches…peach muffins
Carrots…carrot cake
Eggs…potato waffle egg sandwhiches

I mean…I could go on forever here. Although I’d say I eat relatively healthy 95% of the time, this one….yeah it would probably fall in the other 5%. But seriously, there is just something fantastic about sneaking veggies into a cake…it kind of makes you feel better, no?!

This cake was actually my great grandmother’s zucchini bread recipe (you can check out the awesome chocolatey version here), but as I have been having a new summer squash appear in my garden nearly every single morning, I decided to give this a try. And let’s face it, summer squash although extremely exciting when it first starts to grow…it kind of loses its appeal after producing relentlessly for weeks on end.

And rather than baking this up as grandma’s traditional bread…I transformed this baby in to a cake. Is there really a difference anyhow? After all…a muffin is really a cupcake without frosting, right?! But for whatever reason…one version seems healthier than the other. Trickery I tell you!

I think the cake version serves up quite nice if you have guests over (oooo…ahhh….), but loaves would freeze well for breakfasts later on. Muffins anyone?

Whichever way you decided to bake this one up, I am sure you’ll enjoy!

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Summer Squash Cake
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Ingredients
  1. 2 eggs
  2. 1 cup canola oil
  3. 1 cup sugar
  4. 1/3 cup molasses
  5. 2 teaspoons vanilla
  6. 2 cups shredded summer squash or zucchini
  7. 1 cups currants or raisins
  8. 1 cup chopped nuts (pecans or walnuts), optional
  9. 2-1/2 cups flour
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 2 teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine eggs, oil, sugar, molasses, vanilla, shredded squash/zucchini. Mix well.
  3. Stir in raisins and nuts (if using).
  4. Sift in dry ingredients.
  5. Pour batter into a prepared Bundt cake pan. Bake 50-60 minutes, until a toothpick comes out clean.
  6. Cool for 15 minutes before removing cake from pan.
  7. Serve dusted with powdered sugar.
Notes
  1. Makes one Bundt cake or two 5x9 loaves (45-50 minutes).
  2. If making muffins or cake, frost with cream cheese frosting.
Sneaks & Sweets http://sneaksandsweets.com/

 

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