BF&F – Best Friends and Foodies

Posts tagged “zucchini

Streuseled Zucchini Bundt Cake – townie

Once again I had a zucchini from the csa to use up and a dessert to bake. This was pretty yummy although it was a bit dry for my liking. Doesn’t streusel usually have butter in it??

20120926-223158.jpg

20120926-223205.jpg

Streuseled Zucchini Bundt Cake
adapted from lifessimplemeasures

Ingredients
Cake:
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
8 oz sour cream
3/4 c. sugar
2 egg whites
1 egg
1/3 c. oil
3 tsp. vanilla extract
3 c. all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Streusel:
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon

Glaze:
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk

Directions:
Heat oven to 350°F. In a large bowl, beat zucchini, sour cream, sugar, egg whites, egg, oil, and vanilla extract until well blended. Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
For streusel, combine brown sugar, walnuts, raisins, and cinnamon; set aside.
grease a 10-inch bundt pan. Add a third of the zucchini batter to the pan. Sprinkle half of the streusel mixture over the batter. Top with another third of the batter and sprinkle with remaining streusel mixture. Top with remaining batter.
Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan to wire rack to cool completely.
In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency. Drizzle over cake.

Advertisements

Baking tuesday – Zucchini Cherry Muffins with Streusel Topping – townie

I had a zucchini to use up from the csa and came across this recipe. I was intrigued that the whole thing was made in the food processor! The original recipe was made in a 12 cup. I think mine is a 10 cup. And you definitely need a 12 cup. Mine was just small enough that i had to finish it off in my mixer. Luckily I still had some dried cherries from this recipe. It wasn’t quite 2 cups next time I’ll definitely use more cherries! These were really good. I think they could have used more zucchini to make them a little more moist! The crumb topping was delicious!!!! Might have to use this crumb topping on some other things!

20120801-205644.jpg

Zucchini Cherry Muffins with Streusel Topping
adapted from goodlifeeats

Ingredients:

Crumb Topping:
1 cup toasted pecans
1/2 cup whole wheat flour
2/3 cup light brown sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2 teaspoons ground cinnamon
1/2 teaspoon salt

Muffins:
3 cups whole wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/4 cup light brown sugar
3/4 cup milk
1/3 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini
2 cups dried cherries

Directions:
Preheat oven to 400 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
Put the nuts for the crumb topping recipe into the work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.
Process the flour, baking soda, salt and cinnamon in the work bowl for 10 seconds to sift. Add the sugars and the milk to the work bowl and process together for about 5 seconds to combine. Add the oil, eggs, and vanilla through the small feed tube and process until combined. Scrape the work bowl and add the dried cherries and zucchini, pulse to combine (about 3-4 times).
Divide batter evenly among the prepared muffin tins. (I like to use my large scoop, it’s the perfect size for muffins!) Sprinkle crumb topping evenly on the tops of each muffin. Bake for 16-20 minutes, or until a toothpick comes out clean.