THAT'S PLAIN SILLY, MY FRIENDS!
This is simple and straightforward: Mix the Dry together in a bowl. Set aside.
5 1/2 cups flour
6 Tablespoons corn starch
3 3/4 teaspoons baking powder (same as 1 Tablespoon and 3/4 teaspoon)
1 1/2 teaspoons salt
Mix the wet together in a bowl:
3 3/4 Cups sugar
1 1/4 cups oil
6 eggs
1 cup almond milk (unsweetened)
6 tablespoon lemon juice
1 tablespoon vanilla
1 tablespoon almond
Mix wet with dry just until blended. Add in 4 1/2 cups shredded zucchini and 6 Tablespoons lemon zest (The rind of two lemons, and the juice of two lemons is just about enough to make your lemon juice requirement! Wonderful!)
Grease and flour loaf pans (or cake pans).
Fill 1/2 full.
Bake at 350 for about 40 minutes.
Cake may still be pale when done, that's okay... or it might be golden... that's okay, too!
Cool.
Glaze:
3 cups powdered sugar
6 tablespoons lemon juice
Whisk together. Use more juice if needed. Drizzle glaze over cakes.
This recipe makes six loaves, plenty to freeze for those times when you need a quick something to take with! And amazingly delicious, just marvelous!
This has become a favorite at our produce stand... it's a tender, moist, delicious confection with just the right bit of tang.... and everyone seems to love it!
And here are a couple of things going on at the farm (now that I have my camera AND my cord!) New playground area being put into place.... Huge farm tires we got from a daycare in the next town, free on Craigs List... and our wonderful neighbor Brian, on the Cat!
And a little saucy help in the kitchen:
We were grinding cherries for Sour Cherry Jam, another favorite at the roadside stand...
And more helpers, making zucchini bread!
And a KITCHEN FAIL!!!!! I tried to make sugared lemon peel to put on top of the cakes... HORRIBLE.
Not just bad.
Wretched. Really bad. Stinky bad. Horrid. I don't even have the words to tell you how bad it was... so no lemon peel adorning the cakes, and a good lesson learned!
And a full moon!
Oh, what would summer be without a full moon????
Multi-published, bestselling author Ruthy Logan Herne loves writing sweet books that touch hearts... and soothe souls.... and she has lots of fun (with limited success!) in the kitchen! Visit her website ruthloganherne.com or friend her on facebook... where she loves to chat things up with folks! Or hunt her up on Twitter or over at Seekerville or Petticoats & Pistols. If there's a good convo to be had, Ruthy's on board!
And this is her latest release from Guideposts Books.... a delightful mystery launching Guideposts new Mysteries of Martha's Vineyard series! And don't forget to put the code MMV30 into the "discount code" box to save 30%!
Ruthy goes rogue... Ruthy goes mystery!
Now I know why God made zucchini - to make Lemon Zucchini cake!
ReplyDeleteI'm so happy for you that your farm is taking off! I wish I lived closer so I could be a regular customer. I have my shopping list ready: eggs, mums, zucchini cake, jam...
And did I hear a rumor that a miniature donkey is on his way? I can't think of a better home for him!
One last thing - I loved "A Light in the Darkness," and can't wait for the next installment in the Mysteries of Martha's Vineyard Series. :)
Oh, Jan. I'm jealous. I keep meaning to order it.
DeleteI hope the mini donkey loves us!!!
ReplyDeleteJan, this is the perfect resting spot for any zucchini... they are privileged to live in this tender, moist, marvelous cake, LOL!
It's so fun to see people's reaction to it, and it's got that old-fashioned taste and texture that we miss these days!
And the recipe can be cut in half, of course, for a few loaves (8 x 4" loaves) but it's fun to throw some into the freezer!!!
I'm so glad you loved A Light in the Darkness.... What a fun project that's been, from beginning to end!
Ruthy, this sounds wonderful!! I love zucchini bread!!
ReplyDeleteAnd I love those sweet, precious kid smiles!
This sounds delicious, even though the quantities terrify me. I don't think I even have a mixing bowl big enough.
ReplyDelete