The. Best. Cake. Ever. Not a crumb left over after Back to School Night and one of the most popular of all garden generated snacks. Also available here on Sidra’s blog.
Walker Jones Farm Zucchini Cake
2 cups sugar (we used a vegan cane sugar which is somewhat less processed than most granulated sugars and is also certified fair trade)
1 1/3 cups olive oil (you can taste this so use a good quality oil)
1 c whole wheat flour (we used a stone ground flour from a small mill that adds great taste and texture)
1 1/2 cups all purpose unbleached flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon finely grated nutmeg
2 heaping cups shredded zucchini
Preheat oven to 350 degrees. Combine all the ingredients in a mixer and mix until just fully incorporated. Line a half sheet pan with parchment paper and spray with olive oil spray. Spread batter evenly on sheet pan and cook until cake is slightly springy to the touch, about 20 minutes.