As soon as Zucchini start coming in from the garden-Granny starts making Zucchini Bread. Last summer, a lady at work brought in a Zucchini Bread that had coconut in it-Granny’s doesn’t.
I started thinking about the cake at work and started googling around for Zucchini cake recipes-let me tell you there are tons of them! I finally decided to try this one-I changed it the tiniest bit-but it still turned out great.
Ingredients
Cake
- 1 cup chopped pecans lightly toasted
- 2 cups plain flour (all purpose)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sugar
- 3/4 cup brown sugar
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 teaspoon vanilla
- 1 1/2 cups sweetened coconut
- 2 1/2 cups shredded zucchini (well drained)
Glaze
- 1/4 cup lime juice
- 1/3 sugar
- 1 cup powdered sugar
*First-grease bundt pan and preheat oven to 350 (use whatever size of pan you prefer). Mix together flour, baking soda, baking powder and salt-set to the side.
*Mix both sugars and both oils together.
The original recipe called for a full cup of olive oil. I decided to use olive oil and vegetable oil because I thought the olive oil would have too strong of a taste. Even though I decreased the amount-you could still taste the olive oil. So if you don’t like the taste of olive oil-you might want to leave it out and use a full cup of vegetable oil.
*Add eggs mixing well after each. Add vanilla-mix well.
*Mix dry ingredients into mixture until just combined.
*Add zucchini and mix well; add coconut and pecans mix well.
*Pour batter into prepared pan and bake for 45-55 minutes or till done.
After the cake is baked and cooled you can whip up the glaze. Mix together both sugars-and the lime juice; drizzle over cake.
I loved the cake-the recipe is a keeper. It’s very moist and dense with tons of flavor from the various ingredients.
The lime juice in the glaze really sets off the flavor of the cake. However next time, I think I’ll go with all powdered sugar and leave the regular sugar out-it seemed too gritty-and it cemented the top of my cake plate to the bottom.
Tipper
21 Comments
Mamabug
July 16, 2012 at 11:27 pmIt always amazes me what veggies you can put in a cake! I have a green tomato cake recipe thats so good too!
Glenda Beall
July 16, 2012 at 9:25 pmTipper, that sounds wonderful. I love coconut and I’m sure that cake is goooood.
Ed Ammons
July 16, 2012 at 6:47 pmNooooo, Miss Cindy I can’t get no sweeter. Krispy Kreme is already threatening to sue me for copyright infringement, Baby Ray’s is trying to get me to swim naked in vats of their BBQ sauce, Dixie Crystals is recruiting me to be their vice president of product development and I’ve even had honeybees winking at me.
B.ruth
July 16, 2012 at 4:06 pmThanks Ed, I thought I gottem’ all! Shore was “lip smackin’ good cake”!
Miss Cindy
July 16, 2012 at 3:14 pmTipper, that cake looks delicious and I know it has to be good with those ingredients!! I might use butter in place of the oil. I like butter.
You can cut a piece of the cake and wrap it up good and hide it in the fridge and I’ll eat it this weekend! lol
Ed, are you sure just a pinch of sugar wouldn’t improve you just a little?
Ed Ammons
July 16, 2012 at 2:48 pmB.Ruth you’ve got crumbs on your chin.
Jackie @Syrup and Biscuits
July 16, 2012 at 12:39 pmGreat recipe, Tipper. I’ve never used zucchini in cake but it makes perfect sense, especially with coconut!
dolores barton
July 16, 2012 at 11:32 amYou made me very hungry! It looks delicious and I think it is a must try recipe. I never thought of putting coconut in this type of cake. Yummy, yummy, yummy in my tummy!
Glynda
July 16, 2012 at 11:21 amThanks Tipper, this looks sooooo good. I have made zucchini bread many times but never a zucchini cake. I will definitely put this on my to make list. Have a great day and week.
Ken
July 16, 2012 at 10:50 amTipper,
That zucchini cake looks great.
An older lady friend showed me
about #10 powdered sugar several
years ago. That stopped my grainy
sugar problem and made everything
better. I enjoy making cakes, but
have to use receipes or I forget
something important…Ken
Melissa P. (Misplaced Southerner)
July 16, 2012 at 9:35 amOf course you post this just when I finally get going good on my diet. I guess I’ll have to bake this and give most of it away so it doesn’t sit in the cupboard screaming, “EAT ME!!!!”
Cee
July 16, 2012 at 9:27 amI love this type of cake…I will definitely try this. The lime juice in the glaze sounds really good!
Shirla
July 16, 2012 at 9:10 amI love Zucchini Bread! I have a recipe I have used for years, but it sounds kind of bland compared to yours. Another ‘can’t wait to try it’, especially the lime glaze.
Jen
July 16, 2012 at 8:49 amOoooh…this sounds yummy and different..Have it on my list for this week. Thanks, Tipper!
kat
July 16, 2012 at 8:14 amA slice of it right now would sure make this cup of coffee taste even better. Sounds scrumptious!!
Leo at Cottage at the Crossroads
July 16, 2012 at 8:03 amMy wife Jane makes a great Zucchini
cake. It’s like a carrot cake. Fresh zucchini from our garden. It’s great
B.ruth
July 16, 2012 at 7:45 amMy goodness Tipper,
Yummm, yum, yum, yummmmm, yum, yum, yum..umm, umm, ummmm, oh yum, yummmmm, yum and yumm, smack!
…Belch…”Excuse me! That was so good for breakfast…Thank’s Tipper for a yummy post!
Karen Larsen
July 16, 2012 at 7:19 amThat sounds good enough to heat up my oven for on this summery day….. yum!!
Sheryl Paul
July 16, 2012 at 7:07 amThat cake looks fantastic, another to try and add to my recipe box.
Sandy
July 16, 2012 at 7:05 amOh would I love a piece of that with my coffee right now. Sounds wonderful.
Ed Ammons
July 16, 2012 at 6:03 amI ain’t much of a sweets eater. It it was me, I’d make a couple of biscuits with the flour, scramble the eggs, fry the zucchini and save the pecans to nibble on later. I’d put all that sugar back in the sugar bowl. I’m so sweet now that any more would be dangerous. I said sweet, not sthweet. Got it?
Good news! My maters are starting to turn. I think I might still get enough to brag about. I might send you a picture. I have discovered they look bigger if you hold them closer to the camera. And there is this thing called photoshop that helps with the color and the worm holes and other unsightly blemishes.