Wednesday, September 9, 2009

Zucchini Kuchen

I am one who is more likely to buy a cookbook or try a recipe because I see a picture of it or see it made and it makes me want to pull on some jeans, a ball cap and a sweatshirt and run to the store at 2 in the morning to buy ingredients! I am sure we are all guilty of passing up some killer meals because they don't sound/look as appealing as others. Sadly I think this recipe may fall into the category of "greats that were passed over." This is definitely a "don't judge a book by its cover" type of cake!!! In fact it is one of the best cakes that I have ever had and I was beyond thrilled to be cleaning out my bookshelf of recipes and to have found it (especially since it was printed in German on a half sheet of paper . . . in great danger of being lost forever!) This recipe was given to me by an Italian lady that I met while serving an LDS mission in Germany. She served it to me and my missionary companion Kate (cook extraordinaire) and we asked for the recipe! One thing that really thrilled me was that it was made with olive oil . . . an ingredient that I had never had in a cake or dessert before and it makes the cake unbelievably moist and fruity. Plus the pairing with cinnamon just knocks my socks off! It really is absolutely rich, moist and delicious! I think it is a perfect treat to take on a picnic or to enjoy with a mug of hot chocolate or herbal tea! This cake also gets better the second or third day!

Zucchini Kuchen
3 Eggs
1 cup Olive Oil
2 cups Sugar
1 tsp Vanilla
2-3 small Zucchini, diced or shredded
3 cups Flour
1 tsp Backing Powder
2 tsp Cinnamon
1/2 tsp salt

Beat the 3 eggs together in a large bowl unto light and fluffy, add olive oil, vanilla and zucchini. Mix well
In a separate bowl sift together the flour, cinnamon, baking powder and salt.
Add the flour mixture to the egg mixture and mix until incorporated. (This is a THICK batter).
Pour the batter into two greased 9 inch pans and bake in a 350 degree preheated oven for an hour; cover the cake with aluminum foil for the last 1/2 hour of baking. Cool to room temperature and dust with powder sugar and/or cinnaman if you like. Enjoy!

4 comments:

Marie said...

Great looking cake Emaline, and how fabulous that you did your mission in Germany! One of my favourite countries to visit. I lived there as a child, in Baden Baden and Todd and I try to go there every couple of years. He used to live near Lake Constance in the South where he worked on a farm. We just love it there.

foodbin said...

have not try a zucchini cake before-nice blog.

teresa said...

this looks so good, i love zucchini baked goods!

Donna-FFW said...

I think this looks just fabulous and I bet its terrific, it looks stellar.