October 24, 2011
Now that the garden season is over, it is time to enjoy all my hard work. This cake is moist and delicious, made that way from the zucchini that I shredded and froze all summer. You can substitute yellow squash if you have that instead. I have used carrot in a pinch, and no one complained. Make sure you thaw and then squeeze out the excess water, before measuring the squash.
Something else I notice about zucchini cakes and breads; they seem to stay moist much longer than plain cakes. I think it is the natural moisture that the shredded veg brings to the batter. Enjoy!
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