Zucchini cake, that luscious
end -of-summer treat that we all look forward to, is a treat that was first
concocted in America.
It was not until the late 18th
century, with the discovery of pearlash -- a refined form of potash, which
produces carbon dioxide gas in dough -- that it became possible to make zucchini
quick bread. The first recipes using pearlash appeared in “American
Cookery,” the first American cook book, published in 1796.
Although there was no specific
recipe included in the cookbook, it is quite likely that, given the abundance of
the vegetable that comes every summer, and the ingenuity of early American
housewives, that the first breads made out of it were baked in the late 18th
century. Of course, with the advent of baking powder, pearlash is no longer
counted among the ingredients.
So, besides baking powder,
what other ingredients are necessary to make this American fall favorite?
Although the recipes vary
widely, the basic ingredients are always the same. Of course, first and
foremost, zucchini is needed! Most recipes call for 2 cups of grated zucchini.
You will also need eggs, flour, sugar, vegetable oil, baking powder, baking
soda, and salt.
Variations of the recipe might
include cinnamon, walnuts, raisins, or just about anything that will enhance the
Here's a recipe for the
zucchini cake that has
17 ingredients, bakes for about 50 minutes, and serves 10-12.
What a great way to sneak
those vegetables into the kids!
Speaking of vegetables, here's
that also contains carrots.
Zucchini Cake to the Cakes M to Z Page
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