Zucchini-Apricot Cake from Tartine
The addition of apricot jam seemed a bit unusual, but this cake turned out to be very moist and delicious. The original recipe calls for marmalade, but indicates that apricot jam is also acceptable. It also notes that you should bake right away after preparing the batter, lest the zucchini macerate in the sugar (which would give you a watery batter). The zucchini and jam contribute to the moistness of the cake, but can also make it very soggy when you add a little too much zucchini. (Resist the urge to pack down the zucchini and add more of it…)
Makes about: 1 loaf or about 12 muffins
Prep time: 10 minutes
Bake time: 60-70 minutes for the loaf, 15-20 minutes for the muffins
½ cup + 2tbsp vegetable oil
¾ cup sugar
½ cup apricot jam or orange marmalade
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 ¾ cups+2tbsp all purpose flour
2 ½ cup grated zucchini
1 cup walnuts, toasted (optional)
2 tbsp sugar for topping (optional)
Loaf pan or muffin pan
1. Preheat oven to 350F. Prepare a loaf pan by lining it with parchment paper or by greasing it. If making muffins, prepare muffin pan with paper liners, or by greasing the muffin cups.
2. Mix together the eggs, vegetable oil, sugar, and jam.
3. Add in the baking powder, baking soda, salt, and cinnamon.
4. Stir in the flour.
5. Add the grated zucchini and mix until just combined.
6. Stir in walnuts if desired.
7. Pour mixture into prepared pan. Sprinkle sugar over the top.
8. Bake for 60-70 minutes, or until a knife inserted into the center comes out clean. If making muffins, bake for 15-20 minutes until a knife inserted into the center comes out clean.
Audrey’s Zucchini Bread
Source: Audrey M.
I received this recipe from a dear friend, who brought me some of this moist and delicious cake. Compared to other zucchini cakes, this is on the denser end of the spectrum. I made a few modifications, but nothing major. I added 1.5 cups sugar (which I am guessing was omitted by accident in the original recipe!). I also substituted soy milk for orange juice, because that’s what was in the fridge. The original recipe also includes frosting, which I didn’t make because I’m too lazy and because the bread is already sweet and delicious enough. One piece of advice: zucchini bread is not foolproof. Do not put too much zucchini, or else you will get a
wet zucchini brick—yuck!
Makes about: 1 loaf
Prep time: 10 minutes
Bake time: about 1 hour
½ cup butter, softened
1 ½ cups sugar
¼ cup orange juice (I used soymilk)
1 tsp vanilla
¾ tsp baking powder
¾ tsp baking soda
1/8 tsp salt
½ tsp nutmeg
½ tsp cinnamon
1 ½ cup flour
1 cup zucchini, grated
Grater, for grating zucchini
1. Preheat oven to 350F. Prepare pan by greasing or by lining with parchment paper.
2. Cream together butter and sugar.
3. Add in egg and mix until smooth.
4. Stir in orange juice, vanilla until well blended.
5. Add in baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Stir in zucchini.
7. Add in flour and mix until just blended.
8. Pour into prepared pan.
9. Bake for about 1 hour, or until a knife inserted in the center comes out clean.
Zucchini Brownies from Paula Deen
Source: Paula Deen
This recipe yields a very dense zucchini bread, or more accurately, a zucchini brownie. It collapses on itself while baking, which is ok for a brownie, but not really okay for a regular bread. Ironically, I used butter instead of oil in this recipe (because I ran out of oil).
Makes about: One 9×13 pan (for thicker brownies; or 2 9×13 pans for thinner ones. I used 2).
Prep time: 15 minutes
Bake time: 25-30 minutes
3 cups sugar
1 cup vegetable oil
1/3 cup water
1 tsp lemon juice
3 ¼ cup flour
1 ½ tsp salt
1 tsp nutmeg
2 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini
1. Preheat oven to 350F.
2. Stir together eggs, vegetable oil, sugar, water, and lemon juice.
3. Add in salt, nutmeg, baking soda, and cinnamon.
4. Stir in zucchini.
5. Stir in flour and blend until just combined.
6. Pour into prepared pan and bake for 25-30 minutes, or until a knife inserted in the center comes out clean.