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Zucchinni a l’orange cake

October 9, 2010

I found a market located right in Sidney and I’ve been looking forward to it.    I had high hopes since the markets in Melbourne were the best I’ve seen.  Sadly,  the produce was not entirely fresh and although I adore ethnic food, it was mainly a chinese market with a lot of unrecognizable produce.    Then to top it off, parking was $22!  That alone was enough to make it a no go for me .  There is another market which I have heard good things about but have been avoiding because of the 40 minute drive but I will make the trip this weekend to check it out.      I did stock up  on what looked good and one of the cake monsters fav’s is zucchini cake but I also have about a dozen huge oranges still hanging around so…..Zucchinni orange cake it is!

But first lunch.  I went for an hour-long walk today and it seemed like it was all uphill!  There are beautiful walking and jogging trails all along the cliffs overlooking the ocean right outside our front door so I have really cut back on treadmill running.   My hamstrings are still getting used to this.    Here is the view from our balcony

When I came home I knew my shaky legs meant I needed some carbs and since cornbread was on the brain and I was so not going to do any baking….cornmeal mush was the next bestest thing.   Really I just kept adding water to my 1/2 cup of cornmeal until I came up with the consistency that I liked.   This made so much that I actually only ate half.

On top is some hemp fudge from Thenondairyqueen which I am loving right now.   Then I added 1 little square of white chocolate that I bought for cookies but I keep sneaking on   and finally……

Zucchinni a l’orange cake

3 cups shredded zucchini with skin

2 large oranges zested (or 2 smaller ones)

1/3 cup juice from zested oranges

1/3 cup plain yogurt or milk

1 cup sugar

1 cup splenda (or sugar)

2/3 cups brown sugar

2/3 cups softened butter

4 eggs

2 tsp vanilla

1/3 cup plain yogurt (or milk)

1 cup white flour, 1 cup whole wheat flour, 1 cup spelt (or 3 cups of all white or whole wheat)

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

1 cup pumpkin seeds

Grate your zuccini and set aside.  Zest and juice your oranges, add zest to grated zucchini and juice to yogurt, then set aside.      Blend sugars and butter until creamy, add eggs and vanilla and blend until creamy again.   Add yogurt mixture, grated zucchinni and stir.      In the same bowl add all of your dry ingredients including nuts and stir just until blended.    Bake at 350 in muffins tins, a cake pan or loaf pans.

The orange and pumpkin seeds made a nice combination.  Lemon and walnuts would work nicely too.

What’s you favorite fruit/veggie nut combo for cakes?

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6 Comments leave one →
  1. Kelly permalink
    October 9, 2010 11:50 am

    Really gorgeous view you have – I guess that makes up for missing fall! That polenta dish is strange though, even weirder than your oatmeal egg white concoction.

  2. Jennifer Taylor permalink
    October 9, 2010 4:34 pm

    Love the view…where’s my room? Miss you guys!!

  3. October 9, 2010 11:36 pm

    lol! it’s not strange at all…tastes a lot like oat bran really

    • Kelly permalink
      October 10, 2010 7:41 am

      Well that makes it less weird, cause I eat oat bran (and chocolate?) ALL the time!

      • October 10, 2010 4:19 pm

        Oh you don’t know what you’re missing! You being a chocolate freak should try oats and cocoa to start and then move up to melting a piece of lindt into it. Seriously it’s like having dessert for breakfast

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