Zucchini Walnut Cake

Does anyone else feel like they're eating healthy when they add vegetables to a dessert?  Somehow I've managed to convince myself that when I add carrots, sweet potatoes or zucchini to a recipe, they counteract the negative effects of the fats and sugars and therefore - the dessert becomes healthy.  All you carrot cake lovers know what I'm talking about.  How can any food loaded with vegetables, possibly be unhealthy?  🤣

Now that my garden is in full swing, it's officially healthy eating season.  Bring on the zucchini bread, the carrot cake and the sweet potato brownies.  (hehehe)  I actually loving the bounty of produce from my garden this month but I can only eat so many salads.   The excess vegetables are being turned into scrumptious delectables like cakes, cookies and muffins.  After all, I don't want good vegetables to go to waste.  😉

If you find yourself with an overabundance of vegetables too - you might want to consider making my Zucchini Walnut Cake.  It's quick and easy to put together.  It's super yummy AND your family will never know that they're eating vegetables.  After all, the nutrients in the zucchini trump all of the sugar, oil and butter.  (Okay so that's not completely true, but it IS delicious. ) 

Zucchini Walnut Cake
2 medium zucchini
2 cups flour
1/2 cup walnuts, chopped
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs
1 1/4 cups sugar
2/3 cup canola oil
​1/4 cup butter, melted
2 teaspoons vanilla
1 teaspoon lemon zest
1 teaspoon orange zest
​3/4 cup buttermilk
 
Lemon Syrup
3 strips lemon zest
1/2 cup lemon juice
1/2 cup sugar

Grate zucchini.  Roll in paper towel and squeeze as much water out as possible.

Whisk together flour, walnuts, salt, baking soda and cinnamon.

Whisk together eggs, sugar, oil, butter and vanilla and lemon and orange zest.

Stir in zucchini and half of flour.

Stir in buttermilk.

Add remaining flour. 

Spread batter into a parchment lined, greased  9x13 inch pan.  

Bake 40 minutes at 350.

Bring lemon syrup ingredients to a boil in a saucepan.  

Remove from heat.  Discard lemon zest.

Brush top of cake with lemon syrup.  Cool in pan.  

Cut into squares.

This is the time of year that kids are getting restless and starting to get on the nerves of mothers everywhere.  💁🏻‍♀️ We're closing in on the start of school but which means increased anxiety and stress levels for the whole family.  Family baking days are a great way to keep those kiddos busy and out of trouble.  (Not that my kids were ever in trouble. 😂😂😂)  This zucchini walnut cake is a perfect recipe for kids to help with.  It's very forgiving.  Have fun with it and hang in there moms.  You'll be putting those kids on the bus before you know it.  

Ciao!

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