Zucchini Loaf from Seattle (S ource: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed. , pg. 214). Since I am a new resident of Washington and I just picked my first zucchini, I thought it would be appropriate to choose this recipe for the July Cake Slice Bakers group. I did make a few changes, basically to cut down on the high calories and sugar content. First, instead of using 1 cup of oil, I used 1/2 cup of canola oil and 1/2 cup of applesauce. Second, instead of 2 cups of sugar, I used 1 cup of white sugar plus 1/4 cup of brown sugar. I am not sure how much that helped but it turned out delicious and was very easy to make. This is a recipe that I will go to again since the zucchinis do very well here. I used a long, narrow pan (measuring 12" long by 4" wide). The cake took about 50 minutes in the oven. Maida says this recipe came from a Seattle restaurant called E.A.T. 3 cups sifted all purpose flour Scant 1 tsp. salt 1 tsp. baking so...
Baking my way through Maida Heatter's recipes