This week, I invited an awesome girl from my class over for dinner and she brought me about 10 extremely large zucchinis. (Thanks Kel!!) So naturally, I flipped through the cookbook and found a recipe for Toscana Zucchini Cake and set to baking! Problem was, I didn't read the lovely preface stating the possibility for error in recipes, so I got something more along the lines of Zucchini Pudding. Even after baking at 400 degrees for 2 hours. None the less, I've been determined all weekend to get this recipe right, no matter what! Six cakes later, I've got it. The first recipe is the original, exactly as found in the cookbook, and the second recipe is my own. In the picture, the one on the left is mine and the one on the right is straight from the book. Feel free to make your own or just try mine!
Toscana Zucchini Cake da La Cucina
1/2 c unsalted butter
1 2/3 c all-purpose flour
2 c whole milk
1 1/4 c sugar
1 lb zucchini, trimmed and shredded
Grated zest of 1 lemon
1 tsp vanilla extract
1/2 tsp Marsala
1 1/2 tsp baking powder
1 Tbsp extra-virgin olive oil
Preheat the oven to 400 degrees. Butter a baking pan. Mix all the ingredients except the olive oil until blended. Pour the batter into the pan, drizzle with olive oil, and bake for 1 hour, or until the bread springs back when lightly pressed.
Toscana Zucchini Cake da Nikol Rainwater
1/2 c unsalted butter
1 2/3 c all-purpose flour
1/4 c apple sauce
2 eggs
1 1/4 c sugar
1 c zucchini, trimmed and shredded
1 tsp grated lemon zest
1 tsp vanilla extract
1 Tbsp Marsala
2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees. Melt butter in a large bowl and mix in sugar and eggs until creamy. Add remaining wet ingredients, followed by zucchini and lemon zest. Mix in remaining dry ingredients. Butter a baking pan (I used a 9 x 9 square pan), pour batter into pan, and bake for 1 hour or until an inserted knife comes out clean!
Enjoy!!
wow very impressive recipe conversion :) and hey you FOLLOWERS . i was lucky enough to try this cake . its almost like you can shut your eyes and almost hear an itailian cook saying sutupyourface , to you NIKO because you corrected there recipie. but MADE IT BETTER , LOL . thanks for sharing the tastes of italy with me . your next door neighbor mike
ReplyDeletehey whos the cuty pie in the picture ?
ReplyDeleteThe old picture had my brother and I at my favorite restaurant, Supper (located in Manhattan's LES). The new picture is just me dancing around with a regional instrument at a Spanish Mission.
ReplyDeleteI made this cake using the recipe in the book and it was a complete disaster! There was no amount stated in the unsalted butter, nor does it tell you to squeeze excess moisture from the zucchini which I suspect you should. Probably why after 2 hours it was still a soggy mess. Thanks for enlightening me with your recipe! Kerry
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