I usually have a lot of help:
We have made it unto bundt cake, sheet cake, regular cake and cupcakes. It's great any way you make it. I blend my squash instead of shredding it (my family doesn't do chunks).
Gavin is convinced that if he eats enough it counts as a veggie serving.
7 comments:
Save some for me! I like Gavin's thinking--I'm the Grandma, not the Mom!
I like cake too.
Gavin should be in an advertisment, that's what I call dramatic eating.
Which recipe do you use? The one in your ward cookbook? What kind of frosting too, just a regular one. They look so yummy!
Hey I'm totally with Gavin on this one. :D
I made cornbread with zucchini in it today, and it was fantastic! I bet if you peel the zucchini and don't tell anybody, they'd never even know it was in there since it's all kinda yellow. Those cupcakes were good btw, and I didn't even know I was eating veggies! ;-)
I found a recipe for zucchini cornbread "casserole" on Allrecipes.com, but it looked a little weird so I changed it a bit. I wanted it to still be cornbready not casseroley. (oh yeah, some good English!) K, here's what I did:
4 cups grated and squeezed zucchini (peel it if you like to hide the veggieness, then grate, and wrap it in a tea towel and squeeze the daylights out of it till most of the moisture is gone)
1/2 tsp salt
1/4 tsp pepper
1/2 c finely diced onion
8 oz grated cheddar cheese (or whatever you like, jack would be good too)
2 eggs
4 tbsp melted butter (or veg oil)
1/3 c milk (you may need more depending on how powerfully you squeezed the zucchini haha)
Mix that all together, then:
2 pouches of Betty Crocker cornbread/muffin mix(--the 8.5 oz pouch)
Fold in the cornbread mix and put in a greased pan of your choice -- I use a cast iron skillet, but a brownie pan or whatever would work fine too. Bake at 350 degrees for 40 minutes (give or take...till it's done).
We ate ours with chili and a little sour cream over the top. Good stuff!
I agree with Gavin. That counts as a veggie.
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