i started flipping through the KAF catalog a few days ago, and came across their recipe for zucchini and carrot muffins. the recipe seemed exceedingly healthful (seriously, wheat flour, 2 tbsp of oil, 1/2 cup sugar, and lots of zucchini and carrots) that i decided to give it a go. plus, i went a little overboard at the farmers market buying up whole lots of zucchini and carrots, and needed a vehicle for expunging the garden bounty from my now over stuffed refrigerator.
not wanting to muck about in search of my mini muffin pans (as per the original recipe), i decided to bake the batter in a loaf cake pan. the resulting loaf cake turned out to be quite delicious — although, in the future, i’d cut the sugar content even more. the amount of sugar the cake needed, really depends on the sweetness of the dried fruits used. i used chopped up dried pineapples that really added quite enough sweetness wholly of their own.
hubby started to call the cake, the vegetable cake, and the name sort of stuck. . .
Eat Your Veggies Cake
(makes one 1x9inch loaf cake; modified from the original KAF zucchini and carrot muffins recipe)
| Wheat Flour | 1 cup |
| Baking Powder | 1 tsp |
| Cinnamon | 1 tsp |
| Salt | ½ tsp |
| Sugar | 1/3 cup |
| Canola Oil | 2 tbsp |
| Egg | 1 large one |
| Zucchini | 1 cup, shredded |
| Carrots | 1 cup, shredded |
| Pecans | ¼ cup, chopped |
| Dried Pineapples | ¼ cup, chopped |
- Pre-heat oven to 350ºF and grease a 9 inch loaf pan.
- Whisk together wheat flour, baking powder, cinnamon, salt and sugar in the bowl of your standmixer.
- Add in oil, egg, zucchini, carrots, pecans and dried pineapples. Mix until just combined.
- Pour batter into loaf pan, and bake for 35-45 minutes, or until a cake tester comes out clean.
- Cool in pan for 10 minutes and then transfer to a rack to cool completely.
a tomato in tribeca 