To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.
This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.
Yield: one 9×13 cake, about 12 to 16 servings
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large or extra-large egg
- 1 tsp pure vanilla extract
- 1 cup mashed bananas (about 2 medium)
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1 1/2 tsp ground cinnamon
- 1/4 to 1/2 tsp freshly grated nutmeg
- 2 cups shredded zucchini (about 1 medium)
- Preheat oven to 350˚F, preferably on convection.
- Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
- In the bowl of a stand mixer or a large bowl, cream butter and sugar.
- Add in egg and vanilla, then stir in mashed bananas and blend everything well.
- In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Add flour mixture to butter-sugar-banana mixture. Blend until combined.
- Fold in zucchini and mix until incorporated.
- Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
- Let bars cool completely, then frost with cream cheese frosting (recipe below).
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
- 1/4 cup unsalted butter, softened at room temperature
- pinch coarse salt
- 1/2 tsp pure vanilla extract
- 4 cups powdered sugar
- In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
- Mix in salt and vanilla until well combined.
- Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
- Spread evenly over completely cooled bars, then cut and serve.
Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.
Posted in Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Recipes
Tags: banana, cake, cream cheese frosting, dessert, easy, nutmeg, sheet cake, snack, snack cake, summer, whole wheat, whole wheat pastry flour, zucchini
This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.
The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!
Yield: One standard or Pullman loaf
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla or boiled cider
- 1/2 cup white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup rolled oats, plus more for sprinkling top, optional
- 3/4 cup unsweetened applesauce
- 1/2 cup chopped pecans
- cream cheese, for serving, optional
- Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
- In a large bowl, mix together the sugar, eggs, oil and vanilla.
- In a separate bowl, whisk together the flours, baking powder and soda, and spices.
- Combine wet and dry ingredients.
- Mix in the rolled oats, applesauce, and nuts.
- Pour the mixture into the prepared pan.
- Sprinkle rolled oats over the top, as desired.
- Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven, and cool completely.
- Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
- Serve with cream cheese, or as desired.
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Posted in Baking, Bread, Cake, Coffee Cake, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: allspice, applesauce, bread, breakfast, coffee cake, King Arthur, muffins, nutmeg, oat, pecans, quick bread, rolled oats, snack cake, walnuts, whole wheat