This week’s recipe is a tribute to my late Grandma Jessie. She had some of the best dessert recipes as I was growing up. She also enjoyed her desserts A LOT. We always laugh at the holidays that she always wanted a little piece of each dessert, not just one. She was also busy all summer long- canning, freezing and baking. She was always preserving something out of the garden and her pantry shelves and freezers were always full.
One of my favorite recipes is this Zucchini Cake, which is not a low calorie cake by any means. My boys and husband love this recipe. I didn’t have zucchini, but we always use the white patty pan or spaceship squash as a substitute. My cousin asked for zucchini recipes, because apparently she planted a few too many plants. She is hoping to adapt this recipe to her gluten free diet. If she gets adapted successfully, I will share it with you.
Grandma Jessie’s Zucchini Cake
3 eggs 2 cups sugar
1 cup oil 2 cups ground/shredded zucchini
2 cups flour (including rind & seeds, packed)
¼ teaspoon baking powder 2 teaspoons baking soda
1 teaspoon salt 2 teaspoon cinnamon
3 teaspoons vanilla 1 cup nuts
Beat the eggs. Add sugar, oil, and zucchini and mix well. Add remaining ingredients and mix well. Pour into greased 9x13 cake pan. Bake at 350 degrees for 1 hour.
1 cup sugar ½ cup evaporated milk
6 tablespoons margarine or butter 1 teaspoon vanilla
Combine ingredients in small saucepan and boil 2 minutes. Pour over warm cake.
-A Kansas Farm Mom