Friday, August 28, 2009

Put Away For Another Day Zucchini Cakes with Gingered Cream Cheese Frosting

This is a recipe I have been using for some time to make zuke bread, but after Erin's catchy 'Put Away For Another Day' gadget over at Garden Now- Think Later, I officially coined the name 'Put Away For Another Day Zucchini Bread', thank-you Erin. It begins by freezing your portioned, grated, zucchini and oil in a quart size freezer bag.

Another Day it can be thawed and made into tasty bread (2 loaves), from which one can be wrapped and frozen to be enjoyed yet another day. The fat from the oil helps prevent freezer burn. This last recipe was made into giant cakes and topped with luscious Gingered Cream Cheese Frosting. (That recipe can be found here.) We like it only mildly sweet (2 C powdered sugar), and with a hint of ginger. I did maybe four sweeps over the zester, but more would be just as good if you love that ginger zing.

We normally enjoy this bread lightly toasted with a dab of butter. Feel free to add in some grated carrots or nuts to change things up a bit. Somebody is very happy that these little cakes are finished and ready to be sampled, and insisted on being in the picture!


2 C grated zucchini
1 C oil

Portion above amounts into 1 quart freezer bags or other storage container. Put away (in freezer) for another day.

Another day remove bag from freezer and thaw. Continue with recipe below:

Yield: 1 bunt pan, 4 mini, or 2 8x4 loaf pans

3 eggs
1 3/4 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 C whole wheat flour
1 T cinnamon
1/4 teaspoon fresh ground nutmeg
1/8 tsp ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 C raisins
1 C walnuts
approx. ½ C applesauce (optional)
2 T diced candied ginger (optional)

Preheat oven to 350°F.

Grease and flour bunt (or 2 8x4 pans).

In a large bowl, beat the eggs with a whisk. Mix in oil and zucchini, then sugar and vanilla. Add applesauce and candied ginger if using.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, whisk to combine. Add raisins to flour mixture and stir in.

Stir dry into wet and pour batter into pans.

Bake loaves for approximately 45 min. - 1 hour. Check often, bake until toothpick/cake tester comes out clean. Cool.

Divide bunt loaf into quarters, keeping one for fresh eating, and freezer wrapping the other 3 to be put away for another day. (Or put away 1 8x4 loaf.)

*Edit* Yet again Blogger is posting things all wrong and I am unable to correct the spacing, sorry! What is up with that anyway??


Ruralrose said...

awesome idea about the oil, look at that grin, wonderful, thanks Kelly - peace for all

Erin said...

Yum, yum and YUM!! I will definitely be trying this!!! That photo should be in a cookbook!

Annie's Granny said...

What a good idea! I'll be oiling my zucchini from now on!

Beegirl said...

If those cupcakes were on my table, I'd be wearing that same grin! Priceless photo! Cupcakes look de-lish!!