Honestly, this was my breakfast this morning!
I found this wonderful recipe for carrot cake but I had 8 zucchini that needed to be used up. I substituted 1 1/2 cup carrots for 2 cups zucchini (squeezed dry) in the following recipe. I didn’t know if this recipe would actually turn out so I decided to try it as bread first. It was pure heaven. It was exactly like the zucchini bread I loved to eat growing up. Except this was all Gluten Free. I had a huge day of baking. I decided I was going to make a zucchini cake with cream cheese frosting for my daughter’s baptism.
Except I had 8 zucchini to use up, remember?
Only one loaf of bread was made but I made an astounding 8 cakes. Plus I was able to freeze enough shredded zucchini to make at least 8 more cakes. On occasion when I get the baking bug, I will bake a few extra cakes and freeze them. That way they are on hand if we have a party to go to, the girls need it for school or we just plain feel like cake. I also do the same with cupcakes on occasion. In the end, I also made a half sheet yellow cake with caramel frosting. Boy is our church going to be in for the sweet tooth of their life!
Original carrot cake recipe from Pamela’s Product’s.
- 3/4 cup oil
- 2 eggs
- 3/4 cup sugar
- 2 cups shredded zucchini
- 1 teaspoon vanilla
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 2 cups Pamela’s Baking & Pancake Mix
Yield: one layer or one loaf
Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 50-55 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 40 minutes. This recipe doubles easily and came out great every time.
Frost (if desired) with a cream cheese icing. Try this recipe!