WIKI NOTE: Zucchini or courgette, like all squash, has its ancestry in the Americas. However, the varieties of squash were developed in Italy, many generations after their introduction from the Americas. In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names.
ZUCCHINI/COURGETTE CAKE
DRY INGREDIENTS:
1 and 1/2 cups wheat flour (plain or all-purpose)
2 cups panela sugar or unrefined cane sugar
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1 and 1/2 tsp ground cinnamon
WET INGREDIENTS:
1/4 cup cranberry sauce or 2 mashed ripe bananas
1 and 1/2 tsp vanilla extract
1/3 cup sunflower oil (or veggie oil, any neutral flavored)
1 and 1/2 cup grated courgettes
NOTE: Homemade measurement units
LET´S BAKE!
1. Preheat the oven to 180 º C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, ground cinnamon and salt. Mix them well with a wooden spoon.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
4. Wash the courgettes well. Grated it. Add it to the wet ingredients and mix it well.
NOTE: Put grated courgettes in a bowl with a dash of alcohol (to taste, I like with Cachaça) for an adult cake.
5. Combine wet ingredients in a bowl: cranberry sauce, vanilla extract, vegan margarine, and grated courgettes until well-mixed.
6. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
7. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
NOTE: Arrange the thin pineapple slices around the cake decoratively. Drizzle over some syrup if using (optional presentation).
8. It´s a moist cake. Bake for around 40 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
9. Remove from the oven. Leave to cool. Put slices of courgettes on the top. Sprinkle a little bit of vegan icing sugar and ground cinnamon.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, ground cinnamon and salt. Mix them well with a wooden spoon.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
4. Wash the courgettes well. Grated it. Add it to the wet ingredients and mix it well.
NOTE: Put grated courgettes in a bowl with a dash of alcohol (to taste, I like with Cachaça) for an adult cake.
5. Combine wet ingredients in a bowl: cranberry sauce, vanilla extract, vegan margarine, and grated courgettes until well-mixed.
6. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
7. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
NOTE: Arrange the thin pineapple slices around the cake decoratively. Drizzle over some syrup if using (optional presentation).
8. It´s a moist cake. Bake for around 40 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
9. Remove from the oven. Leave to cool. Put slices of courgettes on the top. Sprinkle a little bit of vegan icing sugar and ground cinnamon.
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