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Zucchini Tea Bread

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The first time my mother made this moist tea bread, I scrunched my nose at the thought of zucchini masquerading as the basis for anything resembling cake. But it was delicious! I still love the crunchiness of the walnuts and the sesame seeds, not to mention the license to indulge in a healthy snack with a cold glass of milk.  Adapted from the California Heritage Cookbook.

Zucchini Tea Bread
This low-salt adaptation yields 1 loaf or 12 cupcakes. It can be made a day ahead, refrigerated for up to 2 weeks, or frozen for 3 months. Double the recipe for 2 loaves.
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Ingredients
  1. 2 eggs
  2. 1/3 c. salad oil
  3. 1/2 c. less 2 tbs. granulated sugar
  4. 1-1/2 tsp. maple syrup
  5. 1 c. shredded zucchini (approx. 2 small zucchini)
  6. 1-1/4 c. sifted flour
  7. 1/4 c. wheat germ
  8. 1/2 tsp. salt
  9. 1 tsp. baking soda
  10. 1/4 tsp. baking powder
  11. 1/c. finely chopped walnuts
  12. 3 tbsp. sesame seeds
Instructions
  1. Preheat the oven to 350 degrees. Lightly butter and flour a 9x5x3-inch loaf pan; or 2-3 mini loaf pans; or tins for a total of 12 regular-sized muffins. Set aside.
  2. In a large bowl, mix the sifted flour, wheat germ, salt, baking soda, baking powder, and walnuts. Set aside.
  3. In a mixer, beat the eggs until blended, then add the salad oil, sugar, and maple syrup, and continue beating until thick and foamy.
  4. Sir in the zucchini with a spatula.
  5. Stir in the flour mixture, just enough to blend.
  6. Ladle the batter into the prepared loaf pan or muffin tins. Sprinkle the sesame seeds over the top.
  7. Bake 30 minutes for mini-loaves; 50 minutes for muffins; or 1 hour for a full loaf; or until a toothpick inserted in the center comes out clean and dry.
  8. Cool in the pan for 10 minutes. Turn out on a rack to cool completely. Wrap in foil or plastic wrap and store 1 day before serving.
Adapted from The California Heritage Cookbook
Adapted from The California Heritage Cookbook
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Carrot Cake

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There are three carrot cake recipes that I rely upon depending on whether a) whole wheat flour is on hand; and b) the audience prefers healthy over sweet. For myself, the recipe with whole wheat flour, pineapple and walnuts from the California Heritage Cookbook is always my favorite. The whole wheat provides depth and a little healthy fuel to burn.

In the absence of whole wheat flour, David Lebovitz’ version from My Paris Kitchen takes the cake, especially in winter. The allspice and cinnamon make it particularly perfect in winter.

For the sweet tooth, I recommend Larousse on Pastry‘s recipe. It’s not overly sweet, but it is more of a dessert than a healthy snack.

Carrot Cake
Another favorite from our mother's kitchen. The whole wheat adds makes it extra healthy and delicious!
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Ingredients
  1. 1-1/4 c. salad oil
  2. 1 c. brown sugar, packed (can be reduced to half)
  3. 1 c. granulated sugar (can be reduced to half)
  4. 4 eggs
  5. 1 c. all-purpose flour
  6. 1 c. less 2 tblsp. whole wheat flour
  7. 1 tsp salt (can be reduced to half)
  8. 2 tsp baking soda
  9. 2 tsp baking powder
  10. 2 tsp cinnamon
  11. 3 c. finely shredded raw carrots, packed
  12. 8-1/2 oz. crushed pineapple, drained (optional)
  13. 1/2 c. finely chopped walnuts (optional)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease and lightly flour two 9-inch round cake pans (or 18 muffin tins).
  3. In a large bowl, sift together the two flours, salt, baking soda, baking powder, and cinnamon.
  4. In a mixer, blend the salad oil, brown sugar, and granulated sugar.
  5. Add the eggs, one at a time, beating until blended.
  6. Add the flour, one-third at a time, beating just until blended.
  7. Fold in the carrots, pineapple, and walnuts.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes before turning out to a rack to cool completely.
  10. Optional: Unfrosted, this carrot cake may be wrapped and refrigerated for 5-6 days or froen for 2-3 months. Frosted, the cake will last in the refrigerator for up to a week.
  11. Optional: Frost with Lemon Cream Cheese Frosting.
Notes
  1. Lemon Cream Cheese Frosting
  2. 8 oz cream cheese, softened
  3. 1/4 c. butter
  4. 2 c. sifted confectioners sugar
  5. 1-1/2 tsp vanilla
  6. 1 tblsp grated lemon rind
  7. In a large mixing bowl, cream the butter and cream cheese until fluffy. Blend in the confectioners' sugar. Stir in the vanilla and lemon rind.
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