Featured Cookbook

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1. Potato-Carrot-Zucchini Pancakes

2. Zapple Bundt Cake (Zucchini Cake with Ginger and Cinnamon)

3. Brined Zucchini Pickles

Book Description

Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini

... (more)

The Classic Zucchini Cookbook : 225 Recipes for All Kinds of Squash

Authors: Nancy C. Ralston,Marynor Jordan,Andrea Chesman

Date: June 2002

ISBN: 1580174531

Publisher: Storey Publishing, LLC

Paperback

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If a little mischief is your pleasure, then this cake is for you. Unless you say something obvious, such as "Guess what's in this cake," no one will ever suppose it is made with anything but apples. This is a lovely, lovely cake - moist, gingery, and delicious.

Serves 16

• 4 cups zucchini, peeled, quartered, and sliced

• 1/2 cup fresh lemon juice

• 2 1/4 cups sugar

• 2 teaspoons ground ginger

• 3 1/4 cups unbleached all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 3/4 cup (1 1/2 sticks) unsalted butter

• 3 large eggs

• 3/4 cup buttermilk or plain yogurt

• 2 teaspoons pure vanilla extract

1. In a medium saucepan, combine the zucchini and lemon juice. Bring to a boil over medium heat. Reduce the heat and simmer until the zucchini is tender, about 10 minutes. Stir in 1 cup of the sugar and the ginger and simmer for another 2 to 3 minutes, until the mixture is slightly thickened. Remove from heat and cool to room temperature.

2. Preheat the oven to 350F. Butter and flour a 10-inch fluted tube pan.

3. Sift together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.

4. In a large mixing bowl, beat together the butter and the remaining l 1/4 cups sugar until light and creamy. Beat in the eggs, one at a time. Then beat in the buttermilk and vanilla until well blended. Add the flour mixture and beat just until combined. Add the zucchini mixture and beat until combined. Pour the batter into the prepared pan.

5. Bake for about 45 minutes, until a tester inserted in the cake comes out clean.

6. On a wire rack, cool the cake for 10 minutes. Invert the cake over the rack and cool completely.

NOTE: It is important to let the zucchini mixture cool to room temperature before adding it to the batter. If you add it while it is still hot, its heat will activate the baking powder and the batter will rise out of the pan, make a mess, and ruin the cake.

More From This Book:

1. Potato-Carrot-Zucchini Pancakes

2. Zapple Bundt Cake (Zucchini Cake with Ginger and Cinnamon)

3. Brined Zucchini Pickles

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