Oh, my word, I’ve been on a wait and it finally happened.
The raspberries were ready…
…and finally, I had zucchini ready. This is my very first one of the year. I had waited hoping one would quickly be ready while I still had fresh raspberries.
I was in the garden every day for a few days checking and waiting it to make sure it was big enough to give me 2 cups of zucchini. It finally happened.
I picked it and immediately went to the house with the fresh zucchini and the fresh raspberries. I was going to make a Raspberry Zucchini cake.
The family has been asking when the zucchini would be ready. All of us have been anticipating this cake. It’s so good…as in THE VERY BEST.
Here is the recipe:
3 eggs beaten
1 cup vegetable oil
3 teaspoons vanilla
2 1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh raspberries
I mix all the ingredients except the zucchini and raspberries until the batter is mixed. Then I add the zucchini. At the very end, I hand-fold in the raspberries.
I put mine in a sprayed and floured bundt cake pan. I’m guessing you could put it in a regular cake pan only cut the cooking time down.
I bake at 350 for about an hour. I know that time is vague. I just set the timer at one hour and then I start checking it with a knife.
I frost it with cream cheese frosting:
1/2 stick softened butter
1/2 pack of cream cheese
2 teaspoons vanilla
2+ cups of powdered sugar
I mix all of that together. I just add powdered sugar until the frosting is the right consistency.
I didn’t have a ton of raspberries last year. This year, I am loaded.
I am writing this post while the cake is in the oven. It’s starting to smell so good. I can’t wait. I also made some raspberry muffins to share the oven space and only heat the house up once. Watch for the muffin recipe coming soon.
Here is the finished cake.
I know I better be ready to make another one tomorrow because once I announce to the family that the cake is here, it’s going to be gone in a flash!