Perfect Zucchini Bread Recipe – Converted to “Eat Your Fruits and Veggies” Cake

Dawn Boyer’s Homemade Zucchini Bread: “Eat Your Veggies & Fruits Cake”

Original Recipe for a ‘boring’ Zucchini Bread (24 servings/two loaves)

3 Cups All purpose flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Teaspoons Ground Cinnamon
3 Whole Eggs
1 Cup Vegetable Oil
2.25 Cups White Sugar
3 Teaspoons Vanilla Extract
2 Cups Drained, Grated Zucchini (important to keep this ‘dry’ as possible)
1 Cup Chopped Walnuts

1. Grease and flour two 8 x 4 inch loaf pans; pre-heat oven to 325 degrees F (165 C)
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
4. Add the dry ingredients to the wet ingredients and cream/beat well together.
5. Stir in zucchini and nuts until well combined; pour batter into prepared pans.
6. Bake for 40-60 minutes or until tester (toothpick, chopstick, fork) inserted into center of loaf comes out clean.
7. Cool in pan until cooler than room temperature; turn over and place in plate.
8. Lemon sauce can be made with a cup of powdered sugar, a cup of lemon juice, and 2-3 teaspoons of corn starch (for thickening) cooked until syrupy, then cooled to thicken further. Pour over slice of zucchini bread for additional flavor.

Dawn Boyer’s Recipe for Eat Your Veggies and Fruits Cake (Large Batch)
(Quadrupled ingredients, so if you want smaller batch, cut by ¼ or ½)

NOTICE: RECIPE CHANGED TO ACCOMMODATE DIFFERENT INGREDIENTS

Dry Ingredients: Mix in Bowl Thoroughly

4 Cups Instant Oatmeal Flakes (any brand)
4 Cups Baking Mix for Biscuits and Pancakes (Jiffy or generic ok)
4 Cups Self-Rising Flour (white)
1 Cup Wheat Germ or other fiber-intense additive
3 Teaspoons Salt (sea-salt acceptable substitute)
4 Tablespoons Baking Soda
4 Tablespoons Baking Powder
½ Cup Ground Cinnamon
3 Tablespoons Ground Ginger
3 Tablespoons Ground Allspice
3 Tablespoons Ground Cloves (or less if too expensive for you to afford)
3 Tablespoons Orange Peel (dried)
3 Tablespoons Lemon Peel (dried)
3 Tablespoons Sesame Seeds

Wet Ingredients: Mix in Mixer To Ensure Blended Thoroughly

18 Eggs
12 Cups Vegetable Oil (Canola is best, Olive Oil good, but expensive)
2 Bags (16 oz.) Dark Brown Sugar (dry, needs to be mixed w/ wet initially)
12 Teaspoons Vanilla Extract

Semi-Wet, Fruits and Vegetable Ingredients – mixed into batter LAST:

8 Cups Chopped Walnuts (equal to two large 1 pound bags)
8 Cups Raisins (large container or box)
4 Cups Chopped Pecans and/or Almonds
1 Cup Sunflower seeds or other types of nuts and/or seeds
2 Cans Chunk Pineapple (drained of all syrup)
8 Cups Drained, Grated Zucchini (equal to 4-6 small / 2-4 large)
8 Cups Grated Sweet Potato (equal to 4-6 small / 2-4 large)
2 Bags Grated Carrots (equal to 8-12 small / 8-10 large)
2 Bags Grated Coconut (about 8 ounces in weight each)

Wash hands thoroughly, up to and including elbows. Ensure container washed thoroughly with bleach or disinfectant between uses. Roll up your sleeves and hand-mix all the batches of ingredients above together (if you don’t have an industrial mixer); once they have all been mixed in each group noted above.

1. Grease and flour twenty- two 8 x 4 inch loaf pans; pre-heat oven to 325 F (165 C); okay to spray with a anti-stick, spray oil coating, then flour as usual
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
4. Add the dry ingredients to the wet ingredients and cream/beat well together.
5. Stir in zucchini and nuts until well combined; pour batter into prepared pans.
6. Bake for 40-60 minutes or until tester (toothpick, chopstick, fork) inserted into center of loaf comes out clean. (I have had to cook loaves as long as 1 hour 15 minutes.)
7. Cool in pan until cooler than room temperature; turn over and place in plate.
8. Wrap cooled loaves in wax paper, then insert two-loaves each into gallon-sized zipper-lock freezer bags, and suck out air in bag to reduce potential freezer burn.

ENJOY!

Notes on Dawn Boyer’s Recipe for Eat Your Veggies and Fruits Cake©

• This is an awesome way to encourage kids to eat fruits and vegetables if they don’t normally eat them at the dinner table – it’s a dessert to them!
• Since the recipe is somewhat “loaded” with special ingredients, and some of the ingredients are somewhat expensive, it is advised to make large batches, wrap in individual packages, and freeze. (Freezing/Defrosting actually enhances the flavor!)
• Makes approximately 240-264 servings/twenty to twenty-two loaves. This recipe is essentially ‘quadrupled.’ Essentially this makes so much it needs a very, very large mixing container. I purchased a plastic storage bin from a local mart to ‘hand-mix’ the ingredients once they had gone through the mixer blending.
• Make sure you have enough wax paper to wrap it up after cooling & cooking, as well as zippy-lock bags in which you can store two loaves at a time.
• Cooking time & temperatures are the same – I put six loaves on each of two oven racks set at 1/3 and 2/3 from bottom of the oven while cooking, with about ½ – 1 inch of space between each pan to let the heat cook evenly.
• The addition of spices makes the entire flavor of the cake; but cooks are encouraged to try different spice combinations to their own tastes.
• DO NOT USE convection cooking, \it’ll burn the tops & sides & leave insides gooey.
• Potential for the fiber in this recipe is huge; so be prepared for the possibility it’ll ‘clean your system out thoroughly.’
• If the ingredients all mixed together seem a little too ‘wet’ you need to be forewarned that the cake may not rise, and seem ‘heavy’ once thoroughly cooked. It won’t mean the recipe is ruined, but some folks may not like the heavy texture of the bread.
• If the ingredients all mixed together seem a little too ‘dry’ – add in a few more eggs, a little oil, and brown sugar, then remix the results. It’ll look and feel more like an appropriately textured mix, and you’ll have a lighter, higher loaf when cooked.
• I haven’t tried this recipe without wheat flour or gluten products, so would be interested if anyone else can experiment and come up with ingredients that can be substituted and used successfully with the rising of the cake in the pans.

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