Monday, August 17, 2009

skinny cake

Kenzie woke up the other morning and kept asking if she could have some skinny cake for breakfast. I told her I'd like some skinny cake too if there were such a thing.

"Mom I want some skinny cake pleeeeeese!!!"

She was pointing to a loaf of zucchini bread sitting on the stove. skinny zucchini zucchini skinny... that is toddler cute I'd say

"oh...Skinny Cake...yes, of course...that is about nutritionally equivalent to starchy pancakes loaded with butter and syrup...what the heck."

We have uncomfortable amounts of zucchini this year as do most of you who made the mistake of planting more than one plant in your garden. So of course zucchini bread is on the menu several times throughout the week. I don't meal plan...but you know what I mean. I try not to eat a single piece of skinny cake because then I will be tempted to eat the whole loaf.

um...but I know why Kenzie calls it cake and not amazing recipe does not produce a bread taste...but that more of cake. yes, sweet yummy insulin rising good! Try it. Neighbors love it.

Skinny Cake
(a.k.a. Zucchini Bread)

3 eggs
1 cup oil
2-3 cups Zucchini (shredded)
2-3 teaspoons vanilla.

2 cups white sugar
1/2 cup brown sugar
1 teaspoon salt
1/4 teaspoon baking powder
3 cups flour
3 TABLE spoons of cinnamon
1 teaspoon baking soda

Makes 2 loaves or 1 bunt cake. I personally like the look of the bread when it comes out of the bundt pan.

Bake 325 degrees for 60-70 minutes.


Cami said...

It's healthier than pancakes - it has zucchini in it! You know, you can grate your zucchini and freeze it. When it thaws, it will have a lot of excess liquid, but you just let it drain and then you can have skinny cake all year long! You can also use some zucchini in things like lasagna and spaghetti sauce, as a substitute for some of the meat.

Dallmann's said...

Thanks for the recipe. I have a bag of zuccini in my garage. Since tomorrow is the beginning of my weekend, I am gunna get to baking that skinny cake.