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May 5, 2009

Garden Harvest Cake

Filed under: Bread, Breakfast, Dessert, Fruit, Vegetables — Tags: , , , — bettylou79 @ 12:26 pm

I’m always in the mood for new bread or cake recipes and when I spotted this one in Cooking Light I knew I would be trying it soon.  It was also a great excuse to use my stoneware loaf pan again!  This cake was so tender and moist.  I loved how sweet it was too.  It smelled just like fall when it was baking. Memories!

I did learn that I should trust the recipe.  When it says that 1 carrot shredded will equal 1/2 of a cup, believe it!  I bought double the amount called for of apple, zucchini and carrots.  So, I ended up doubling the recipe.  I kept one loaf and sent the other with my husband to his work. If you double the recipe I suggest using a food processor to shred the apples, zucchini and carrots.  It will go much faster than by hand (I know from experience)!



Garden Harvest Cake

source: Cooking Light


  • 4.5  ounces  all-purpose flour (1 cup)
  • 3/4  cup  sugar
  • 2  teaspoons  ground cinnamon
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  grated peeled Granny Smith apple (about 1 medium)
  • 1/2  cup  grated carrot (about 1 medium)
  • 1/2  cup  shredded zucchini
  • 1/4  cup  chopped walnuts, toasted
  • 1/4  cup  canola oil
  • 1/4  cup  nonfat buttermilk
  • 2  large eggs
  • Cooking spray


1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.


August 26, 2008

Lemon Glazed Zucchini Muffins

Filed under: Bread, Dessert, Vegetables — Tags: , — bettylou79 @ 11:32 am

If you read the post about my Farmer’s Market finds you saw those two gigantic zucchini’s that I bought this weekend.  I didn’t want them to go bad so I put them in the food processor and ended up with 5 quarts of shredded zucchini!  Holy cow!  What am I going to do with all that?  I thumbed through a cookbook that my friend  Becca gave to me for Christmas many years ago.  I came across this recipe and had to try it.  Since I had so much zucchini I decided to double the recipe.

Lemon Glazed Zucchini Muffins

source: Great American Favorite Brand Name Cookbook


2 cups all-purpose flour

2/3 cup granulated sugar

1 TB Baking powder

1tsp salt

1/2 tsp ground nutmeg

2 tsp grated lemon zest

3/4 cup chopped walnuts, pecans or hazelnuts ( I used pecans)

1/2 cup dried fruit bits or golden raisins ( I used craisins)

1/2 cup milk

1/3 cup vegetable oil

1 cup zucchini, shredded, packed into cup, not drained

1/2 cup powdered sugar

2 to 3 teaspoons lemon juice


1. Preheat oven to 400 F.   Grease well or paper-line 12 muffin cups.

2.  In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and lemon peel.

3.  Stir in nuts and fruit.

4.  In a small bowl, combine milk, oil and eggs until blended.

5.  Pour into flour mixture; add zucchini, stirring just until moistened.

6.  Spoon into muffin cups.

7.  Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.  Remove from pan.

8.  In a small bowl, combine powdered sugar and lemon juice until smooth.  Drizzle over warm muffins.

Yield 12 muffins.

July 23, 2008

Zucchini-Potato Pancakes

Filed under: Side Dishes, Vegetables — Tags: , — bettylou79 @ 11:41 am

I’ve had some frozen shredded zucchini in the freezer for goodness knows how long, actually I know, but we won’t talk about that! I was finally looking through a Williams Sonoma Bride and Groom cookbook we got for our wedding and we won’t talk about when that was, just that the anniversary is coming up this month!

Back to the original reason for this post. I came across this recipe in the cookbook and decided to give it a whirl. These actually turned out quite well. I’ve never made anything that I can remember from WS, so I was a little nervous. The recipe really made me work, in that it doesn’t give cup measurements of the potato or the zucchini, but instead gave weight requirements. Thank goodness for the internet and conversions! One other thing that threw me for a loop was that the recipe said to heat a pan on low. I didn’t read carefully. The pan was supposed to be cast iron and I don’t have one of those, so I turned the heat up to medium.

Zucchini-Potato Pancakes

source: William Sonoma- Bride and Groom Cookbook


1 large russet potato, about 1/2 lb, peeled

1 large zucchini, about 1/2 lb, ends trimmed

1/3 cup diced onion

1 large egg

1 tsp salt

Freshly ground pepper

2-4 TB grape seed, sunflower, or olive oil


Shred the potato and zucchini into a bowl using the large holes of a box grater and place in a bowl. Add the onion and egg, season with salt and pepper to taste, and mix well. The mixture will oxidize and brown slightly, so work quickly.

Heat 2TB of the oil in a large skillet over medium heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form several 3-inch pancakes, leaving some space around each pancake. Cook until golden on the bottom, 7-10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer. Transfer to a plate and keep warm in a 200 degree oven. Repeat with remaining mixture, adding more oil if needed. Serve at once.

We served ours with sour cream and pasta with marinara.

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