Tag Archives: tea time

XL Zucchini go-to’s – lemon zucchini tea cake and zucchini bread

 

I am curious how many people that took up gardening last year because of Covid are still gardening this year? I do know that my local gardening store was a little more prepared for it this year; unlike last year when they were out of just about everything. We have had some sort of a garden for well over 30 years now and it seems to continually keep growing; no pun intended. Though this was the first time in; so long I can’t remember when that I wasn’t able to get any garlic in the ground last year for this Spring’s harvest but we are dealing with it fine.

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This year we had more summer squash and zucchini so I didn’t make as many baked goods with the super large zucchini that sometimes just appear in the garden. There are a couple of recipes that are my go-to for those super large what the hell do I do with this monster. 

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The first thing I make is zucchini bread. This is a crowd pleaser and I love that I can make so many small loaves for the freezer. Personally for just the three of us we do not leave a full size loaf of anything. We are usually all set with eating the same thing over and over again by day 2; but feel obligated to eat the whole thing before it goes bad or dries out. 

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I am going to share a couple of recipes with you today so if you are gardening or lucky enough to come across some super large “what to do with me” zucchinis you can start with one of these or both. I think you will be very happy either way.

 

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Lemon Zucchini Tea Cake

dclarkabal
a little sweet, a little tart, a little dense a lot delicious

Equipment

  • 9 inch cake pan

Ingredients
  

cake

  • ¾ cup oil can you use applesauce or coconut oil
  • cup shredded zucchini drained
  • cup all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 x-large eggs
  • cups sugar
  • 2 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup freshly squeezed lemon juice use the same lemon you zested
  • 1 teaspoon vanilla extract
  • handful of fresh blueberries

cream cheese frosting

  • 1 8 ounce box cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon good vanilla extract
  • 1 16 ounce box confectioners sugar roughly 4 cups - I buy mine in a large bag

Instructions
 

cake

  • In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
  • Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

cream cheese frosting

  • In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
  • spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!

Zucchini Bread

great recipe to make different size loaves and freeze.
Course bread
Servings 6 people

Ingredients
  

  • 2 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 package vanilla pudding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups AP-flour
  • 2 cups zucchini grated and drained

Instructions
 

  • preheat oven to 350'F grease baking dish
  • in a mixing bowl add the eggs, oil, sugar, vanilla and cinnamon and mix well
  • in another small bowl add the vanilla pudding, baking soda and powder, plus the flour and stir or whisk to combine.
  • add the dry ingredients to the wet ingredients in the mixing bowl and mix till combined.
  • Add the shredded zucchini and stir till everything is mixed together.
  • fill baking dishes 3/4 full and bake for 45-55 minutes. adjust timing for which ever size dishes you are using
Keyword baking, zucchini, zucchini bread

 

lemon zucchini blueberry tea cake

My initial intent was to post about the asparagus that I cut from the garden Friday after work I had pork chops out and a plan. But it was so nice out and we haven’t been able to use the patio or the porch yet this year; it has been too cold and too rainy. Friday afternoon was beautiful out so instead of cooking we made a plate of cheese and crackers and had our first Happy Hour out on the porch. I will admit our Happy “Hour” usually turns into Happy till the sun goes down or the bugs force inside.

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Since my asparagus is still in the fridge and we are going out to dinner with some friends tonight (Saturday) I still won’t have time to cook the dinner I planned on making last night. Welcome to nice weather and the changing of plans. Happens to me all the time!
My daughter and I got the porch, patio and the flower garden ready this morning plus did some raking and got my in-laws patio ready for them and I made my shopping list but it is way to nice out to go to the store, so that will have to wait for another day. I am currently sitting out on the patio writing this while my husband is lounging over there reading. Life is good!!!

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If you have never had lemon and blueberries in a muffin, tart or cake or something you really need to try some sort of baked good using both of them, they are like the perfect compliment a little sweet, a little tart. the flavors are terrific together though I am very partial to lemons so maybe I am a little biased but they are worth checking out.

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This is my first one using their suggested amount of blueberries – we all felt every bite benefited from having a blueberry with it.

Lemon Zucchini Tea Cake preheat oven to 350 degrees

¾ cup applesauce – or if you want coconut oil
1 ¾ cups shredded zucchini – drained
1 ¾ cups all-purpose flour
2 tsp baking soda
¼ tsp baking powder
1 tsp kosher salt
3 eggs
1 ¼ cups sugar
2 tsp finely grated lemon zest
¼ cup fresh squeezed lemon juice
1 tsp vanilla
Handful of fresh blueberries

In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.

Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

I used 2-8” cake pans but could be made in one larger cake pan; it doesn’t rise like you would think as it is a denser kind of cake.

Cream cheese frosting
1 8-ounce package of cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
1 16-ounce bag of powdered sugar (roughly 4 cups – I buy mine in bulk)

Lemon Zucchini Tea Cake

The garden is winding down a bit, and I’m OK with it. It looks like my zucchini and summer squash harvesting days are over but they were very good to us this year. I am going to go on record today and say that I am all set with making zucchini bread for the year. I even had enough very large zucchinis to make a few Christmas present loaves; I know I know I know it’s way too early to be bringing that up especially since it was like 90 degrees out yesterday. But timing is everything I have everything on hand and I am a get it done kind of person.

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So with being “all set” with zucchini bread and sharing my harvest with family and friends I started looking for something a little different. I came across this recipe while perusing my New Hampshire Magazine. I can’t tell you how many times I have seen a recipe and thought hey I have all or at least most of the ingredients on hand and decide right then to get everything out and make it or a resemblance of it.

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I have way too many lemons in the fridge, I asked my daughter to pick up a couple and she bought a bag UGH now what. Reading through the recipe I had everything except coconut oil. I have yet to get on the coconut “everything” bandwagon. I did have some applesauce in the fridge that I use in my zucchini bread recipe so why not use it in this one in replacement of the coconut oil.

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I tend to always break the rule of “no new recipe on guests” I seem to use that rule as more of a guideline and always try new things on people. This time was my co-workers; we were having a birthday graze day for one and I thought there would be other things to eat if this didn’t work out.

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This is my first one using their suggested amount of blueberries – we all felt every bite benefited from having a blueberry with it. Delish!!!

Well it worked out very nicely and everyone loved it, my family loved it so much and I had to use up some more of the lemons I’ve already made it again.

Lemon Zucchini Tea Cake

Preheat oven to 350 degrees

¾ cup applesauce – or if you want coconut oil
1 ¾ cups shredded zucchini – drained
1 ¾ cups all-purpose flour
2 tsp baking soda
¼ tsp baking powder
1 tsp kosher salt
3 eggs
1 ¼ cups sugar
2 tsp finely grated lemon zest
¼ cup fresh squeezed lemon juice
1 tsp vanilla
Handful of fresh blueberries

In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.

Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

I used 2-8” cake pans but could be made in one larger cake pan; it doesn’t rise like you would think as it is a denser kind of cake.

Cream cheese frosting
1 8-ounce package of cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
1 16-ounce bag of powdered sugar (roughly 4 cups – I buy mine in bulk)