Zucchini Cake

 

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 flavor. 

Here's a recipe for the popular chocolate 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 a recipe that also contains carrots.


 

 

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