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Zucchini Cake...I mean, Zucchini Bread

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For a good friend's birthday I refrained from following my first inclination: to bake him a chocolate-beet cake. He hates beets, though I suspect that I could have duped him into eating it. I searched for some clever play on words and came up blank. So I decided to bake his favorite - zucchini cake. However, his new year's resolution - inspired by our upcoming 20th high school reunion - is to cut back on sugar. And he's not eating cakes or any other desserts for that matter. So, I whipped up a zucchini cake in a loaf pan and called it 'bread.' Shhhh...he loved it!

2 C white whole wheat flour
1/2 C ground almonds
1/2 C dark brown sugar, packed
1/2 C organic granulated sugar
1 t sea salt
1 T baking powder
1 t baking soda
1 t ground cinnamon
1 t ground nutmeg
1 t ground ginger
1/3 C buttermilk
1/3 C ricotta
1/2 C milk
2 eggs
3 T canola oil
1 T pure vanilla extract
1-1/4 C grated zucchini

Preheat oven to 375 degrees. Whisk together all wet ingredients. Mix all dry ingredients. Mix until just moistened. Spoon into a prepared pan. Bake until golden brown and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Then invert onto a wire rack and cool completely.

Shared on Lisa's "Sweet as Sugar Cookies" blog linky party. ~January 23, 2011

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Comments

  1. LisaJanuary 11, 2011 at 9:02 PM

    I've heard so much about how delicious zucchini bread is. One of these days, I will have to give it a try.

    ReplyDelete
  2. Camilla M. MannJanuary 13, 2011 at 3:44 PM

    It IS delicious and moist. Give it a try and let me know how it goes, Lisa.

    ReplyDelete
  3. LisaJanuary 23, 2011 at 11:39 PM

    Thank you so much for coming by and linking this up to Sweets for a Saturday. I truly appreciate your support. Hope that you'll be able to join in again next week. By then, I'll have a cute button that you can grab and add to your post.

    ReplyDelete
  4. Camilla M. MannJanuary 24, 2011 at 8:31 AM

    @Lisa. Grabbed and added the button. ;)

    ReplyDelete

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