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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Coffeecake Recipe

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This recipe for Zucchini Coffeecake is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (2 sticks) butter, softened to room temperature
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups shredded zucchini (see note)

Cinnamon Swirl
1/3 cup light brown sugar
1 teaspoon cocoa powder
1 teaspoon cinnamon

(Note: If zucchini seems to very wet - and a larger squash often is - put the shredded zucchini in a colander over a bowl. Press down on the zucchini to extract some of the water. Let the squash sit in the colander for 5 or 10 minutes to drain.)
Directions:
Directions:
Butter and flour a bundt or tube pan.

Combine butter, sugar and vanilla in the bowl of an electric mixer. Beat on medium speed until mixture is well blended and fluffy. Add eggs and beat on medium until well blended. Add sour cream and beat to blend again.

Stir together flour, baking powder, baking soda, salt and cinnamon. Add to the butter mixture and beat just until flour mixture is incorporated. Beat in zucchini at low speed just until blended.

To make cinnamon swirl, combine sugar, cocoa and cinnamon in a small bowl. Spread half of the batter in the prepared pan. Sprinkle half of the cinnamon mixture over the batter but not close to the edges of the pan. (If desired, carefully run a knife through the cinnamon mixture to "marble" the batter.) Spread remaining batter in the pan, and top with remaining cinnamon mixture. (Marble again, if desired.)

Bake at 325 degrees for 1 hour and 15 minutes or until the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cakes comes out clean. Remove from oven, and cool for 10 to 15 minutes. Invert cake onto a cake rack and cool thoroughly.
Number Of Servings:
Number Of Servings:
10 - 12
Personal Notes:
Personal Notes:
I got the recipe from the Hartford Courant, by Linda Giuca. 9/5/13 - Made the coffeecake and it was excellent.

 

 

 

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