Sunday, March 9, 2008

Savoury Sundays

My grandma gave me this recipe many years ago. I have very fond memories of coming to her house at lunch time from high school and she would have made this cake that very morning. It would be piping hot and she would have made this delicious, hot nutmeg sauce to drizzle over it. It was not until many years later that we found out that there was zucchini in it. Thanks Grandma for the wonderful memories!!!!


3 medium size zucchini
½ cup raisins
½ cup chopped nuts
2 ½ cups flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
¼ tsp. fresh nutmeg
4 squares semi-sweet chocolate
1 cup sugar
4 eggs
½ vegetable oil
1 ½ tsp. vanilla flavoring
1 cup milk
1 tb. vinegar or lemon juice

1. Preheat oven to 350 degrees F. Grease a 9 x 13” baking dish. Grate unpeeled zucchini, using a food processor or medium size grater. Measure out 2 ½ cup grated zucchini and place in a kitchen cloth. Gently wring out as much moisture as possible, then place grated zucchini in a bowl. Stir in raisins and chopped nuts with grated zucchini, and then set aside mixture while preparing flour.
2. Measure flour, baking powder, baking soda, cinnamon, salt, and nutmeg into a small bowl. Stir mixture with a fork until well blended. Set mixture aside. Melt chocolate over simmering water, or melt in microwave watching closely.
3. Place sugar, eggs and oil in a large bowl. Beat at medium speed for about 2 minutes until slightly frothy. Reduce speed to low and gradually beat in melted chocolate then vanilla flavoring. Pour milk into measuring cup then stir vinegar into milk.
4. Beat 1/3 of dry ingredients into egg mixture followed by ½ of milk-vinegar mixture. Repeat process, beating mixture briefly after each addition, ending with flour mixture. Batter is very thick, so you should stir in last part of ingredients with a wooden spoon. Stir mixture just until no streaks of flour remain. Add zucchini mixture and stir until well blended.
5. Pour mixture into dish. Bake in center of oven until cake springs bake when lightly touched in center, about 40-45 minutes. Leave cake in pan and place on rack to cool. Cake is very moist and keeps well when stored in refrigerator. It may also be frozen.

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