On a recent rainy Friday, Stacey Ford, our head after school teacher, stumbled upon a delicious zucchini recipe on the internet. With plenty of zucchini from the garden she quickly convinced the kitchen to set up the summer campers with the remaining ingredients.
This recipe has plenty of things for kids to do. Measuring ingredients, shredding zucchini with a box grater, zesting lemons and squeezing lemon juice. The cake was sweet enough that the recommended lemon glaze was not needed.
Today the garden had two more zucchinis, so we whipped up another batch. This recipe is a winner and a great way to use zucchini. We will be incorporating it into our regular Feed Me Fresh cooking curriculum rotation.
Lemon Zucchini Cake
Ingredients:
1 cup sugar
6 T olive oil
2 eggs
1/3 cup milk
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup shredded zucchini, drained and squeezed dry
2 tablespoons lemon zest
Procedure:
Combine flour, baking powder and salt in a bowl, set aside
In a large bowl, add sugar and oil, whisk to combine.
Add eggs and milk
Add lemon juice and vanilla extract
Add the flour mixture and stir until it is just mixed together. Don’t over mix!
Fold in zucchini and lemon zest.
Pour the batter into a loaf pan that has been prepared with butter and flour.
Bake at 350 for 45 minutes
Note: you can use muffin tins instead, cooking time will be shorter.