I've grown zucchini in my floating garden, but this year I used a large pot. I'm now "blessed" with lots of squash. We use it fresh in salads, stuffed Italian style, and yesterday in a cake. It turned out yummy, so I thought I would share the recipe. It's a small one, just right for a toaster oven.
3/4 cup grated zucchini
2 tablespoons margarine
1 teaspoon cinnamon
1/2 teaspoon cloves or allspice
1/2 teaspoon ginger
1 cup water
1 cup dark brown sugar
Heat water to boiling then soak cranberries for 5 minutes. Add remaining ingredients except zucchini and cook over low heat until margarine is melted and sugar dissolved. Remove from heat and add grated zucchini. Let cool slightly while you prepare the dry ingredients.
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup flour
Mix dry ingredients together. Stir in wet ingredients. If desired, add 1/2 cup chopped pecans. Pour mixture into a greased and floured 6X9 inch pan. Bake at 350 degrees for 25-30 minutes.
Coconut Pecan Frosting
1/2 cup evaporated milk or thick cream
1/2 cup powdered sugar
2 tablespoons butter or margarine
1 tablespoon corn starch
1/2 teaspoon vanilla
3/4 cup sweetened coconut flakes
1/4 cup chopped pecans
In a saucepan, dissolve cornstarch in half of the milk. Add remaining milk, powdered sugar and butter. Cook while stirring over medium heat until thickened. Remove from heat. Mix in vanilla, coconut and pecans. Let cool slightly before frosting the warm cake. Enjoy!
Do you have any favourite zucchini recipes? I'd love to hear them. -- Margy