Zucchini Loaf from Seattle (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 214).
Since I am a new resident of Washington and I just picked my first zucchini, I thought it would be appropriate to choose this recipe for the July Cake Slice Bakers group. I did make a few changes, basically to cut down on the high calories and sugar content. First, instead of using 1 cup of oil, I used 1/2 cup of canola oil and 1/2 cup of applesauce. Second, instead of 2 cups of sugar, I used 1 cup of white sugar plus 1/4 cup of brown sugar. I am not sure how much that helped but it turned out delicious and was very easy to make. This is a recipe that I will go to again since the zucchinis do very well here.
I used a long, narrow pan (measuring 12" long by 4" wide). The cake took about 50 minutes in the oven.
Maida says this recipe came from a Seattle restaurant called E.A.T.
3 cups sifted all purpose flour
Scant 1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 lb. zucchini (to make 2 cups, shredded)
2 eggs
2 cups granulated sugar (I used 1 1/4 cup)
1 cup vegetable oil (I used half oil, half applesauce)
1 tsp. vanilla extract
4 oz. (1 cup) chopped walnuts
Preheat oven to 350. Butter or grease a loaf pan (with a 10 cup capacity or you can use 2 smaller pans). Sprinkle with bread crumbs.
Grate the zucchini in julienne-shaped slivers. Do not drain.
Beat the eggs just to mix. Add the sugar, oil and vanilla. Add the sifted dry ingredients and mix well. Add the zucchini and nuts. Mix with a wooden spoon.
Turn the batter into the prepared pan. Bake for 35 - 50 minutes (baking time will depend on the size pan you are using). Bake until a tester comes out clean.
Cool in the pan for 15 minutes before removing.