That's what's happening in my garden!
This recipe will take care of one good sized (about 9" zucchini) shredded and drained. I make all my food gluten-free, but if you use wheat flour, you shouldn't add the xanthan gum.
Delicious and moist, this cake is the best zucchini cake I've ever tried.
|1. Preheat oven to 350F & line the cake pan with parchment paper,
2. weigh out butter + coconut oil and warm gently,
3. grate the zucchini and let it drain in a sieve.
|Mix the dry ingredients in a large bowl. Beat the eggs and add the melted oils and vanilla. Mix wet ingredients into dry ingredients. Squeeze the water out of the drained grated zucchini and mix well into the batter. Pour into prepared cake pan.
|Mix Streusel ingredients with a pastry knife until butter is incorporated.
|sprinkle Streusel topping over cake until even and place in 350F oven for 50 minutes.
2 1/2 cups Gluten free flour
1 tsp xanthan gum
2 cups sugar
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 cup gently melted butter
1/2 cup gently melted coconut oil
1 tsp vanilla
2 cups grated zucchini, drained and the moisture squeezed out before measuring
1/3 cup butter, softened
3/4 cup quick oats
3/4 cup golden brown sugar, packed
1/2 cup gluten-free flour
1 tsp cinnamon
Preheat oven to 350. Line a 9x13" pan with parchment paper.
Grate zucchini and set in a sieve to drain. Over very low heat melt the butter and coconut oil.
In a large mixing bowl, combine the dry ingredients.
In a medium bowl, beat the eggs until fluffy, add the oils and vanilla and beat another couple minutes. Pour the liquids into the dry ingredients and stir until well combined. Squeeze the moisture out of the grated zucchini and add. Stir well.
Spoon into the prepared cake pan.
Mix the streusel topping in a medium bowl with a pastry knife or your fingers until crumbly and the butter is well incorporated. Sprinkle evenly over the cake.
Bake at 350F for 50 - 55 minutes or until a tester inserted near the middle comes out clean.