April 18, 2010

Zucchini Cake

I first had this cake in Jamba Juice. Was quite surprised with zucchini in it. The cake was so moist and the flavor was great. After borrowing few books from the library, I came across a cake recipe. Well my fridge is always stocked with zucchini so went ahead and tried this cake. It came out so dense and moist. What more can you ask, a yummy cake using green vegetable with nutritional benefits.
The recipe I followed is from the book called The Iraqi Cookbook by Lamees Ibrahim. The nuts and raisins in the cake gives a fruity flavor just like the fruit cake. I will surely try this delicious cake again. I used 5" mini baking pans to bake individually. It was easy to store and serve them warm with needed. A lovely combination with evening tea or coffee.

Preparation time:20 minutes
Baking time:1 hour

Serves 8-10

Ingredients:
2cups zucchini,grated with skin
4 eggs
1 cup oil
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cardamom powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg
11/2cup granulated sugar
1 cup walnut or almonds, chopped
1 cup raisins

Method:
1.Grate the zucchini with the skin. Try not to squeeze the liquid out.
2.Whisk the eggs along with oil and keep it aside.
3.Mix all the dry ingredients in a separate bowl.Stir in the zucchini, making sure all of the spices are well covered.
4.Make a well in the middle and pour in the egg mixture.Mix well.
5.Finally add the nuts and raisins.
6.Pour the mixture into a well oiled 8" pan.Bake at 350F for an hour.

7.Remove from the oven and let it cool before taking it out from the pan.
8. Slice it and store it in an air-tight container. Serve cold with evening tea or coffee.
The Iraqi Cookbook is full of authentic recipes that have been handed down through the generations. The detailed, easy-to-follow recipes are adorned with beautiful photography throughout, making this book a feast for both the eyes and the palate.


COOK'S FILE:
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HINT: For a smaller portion of the cake, you can proportionately decrease the amount of ingredients.
NOTE: I used four 5" round baking pans. It baked really well and was able to easily distribute it to friends.

13 comments:

Ana Powell said...

That is a fabulous cake recipe and I really must try it.
Loved your photos.
Have a great Sunday x

Aruna Manikandan said...

Zucchini cake sounds very interesting
Cake looks perfect and very tempting..
Will soon give a try:-)

Ms.Chitchat said...

Wow, a beautiful recipe and the click is very tempting. Cake is so fresh and moist, lovely.

Sushma Mallya said...

very beautiful cake...

Rumana Rawat said...

This looks yummy. This is my husband's favorite..
http://rumanarawat.blogspot.com/

Sailaja Damodaran said...

I too make this........nice soft

Priya said...

Such a beautiful, moist and tempting cake..

Kamalika said...

new cake to me....looks so perfect and lovely....the snaps r as usual superb....

Rekha shoban said...

yummy and delicious cake..nice click!

Leena said...

Lovely cake....

3 hungry tummies said...

How interesting! Thanks for sharing the recipe!

Cham said...

They are quiet dense the cake, i never baked but seen a lot in blogs! Great pictures!

Nithya said...

Fantastic cake again. yummyyyyyyyyy :)