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I had this roommate in college named Amie. Once I watched her make zucchini bread, while she increased the recipe by seven times. I tell you, she was amazing. She could septuple fractions like 1 3/4 cups all in her head (Yes, “septuple” is, in fact, a word. Like quadruple, only with seven.) Anyway, it was impressive. Whenever I make zucchini bread now, I think of her.

It seems every kitchen I enter lately has a big zucchini sitting on the counter. I know zucchini bread is a bit overdone, but that’s why it’s perfect for a bake sale.

I call zucchini bread “zucchini cake” at my house. I think it increases the chances of my daughter eating it. This recipe adds a few things extra to actually put it over into the cake category, like glaze, and butter, and cinnamon and sugar. If you’re more in the mood for making banana bread because you don’t have a garden, or don’t have friends with gardens who bring over zucchinis to your house the size of zeppelins (and I can’t leave out Shannon’s reason: because her chickens ate them), you may want to do banana bread for a bake sale. My recipe for that can be found by clicking here.

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zucchini pound cake with cinnamon sugar crust and vanilla cream glaze

for the crust:

1/2 cup granulated sugar
1/2 teaspoon round cinnamon

for the cake:

3 cups (300g) unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1 cup (190g) granulated sugar
1 cup (200g) brown sugar
2 sticks (224g) unsalted butter, melted
3 eggs
1 tablespoon pure vanilla extract
1/2 cup (60g) sour cream
2 cups (300g) finely grated zucchini

for the glaze:

1 cup (130g) confectioner’s sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

1. Preheat the oven to 325 degrees. Mix together cinnamon and sugar for the crust. Butter 6 mini loaf pans and sprinkle with the cinnamon and sugar mixture, just as you would flour a pan. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.

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2. Fold dry ingredients into the zucchini mixture, and divide evenly among pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for about 10 minutes, then tip on their sides to let cool completely. Carefully remove from pans.

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3. Mix together confectioner’s sugar, cream, and vanilla, and whisk until smooth. Add more liquid as necessary to make a smooth, runny glaze. Pour over cakes.

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