Polly's Lemon Zucchini Cake with Fresh Cranberries

This zucchini cake has become one of my favorite healthy cake.  My promise to myself this year is to bake or cook by adding a little bit more nutrient than to just use plain white flour.  If you have already been doing that then, you got a head start to a healthy life.  And even though it says, "Lemon" zucchini, I didn't have enough fresh lemon from my mother's lemon tree, so I used orange zest and cranberries.  I normally zest lemon, lime, and oranges in summer when they are available.  Then, I package them tight in freezer ziplock bag.  I use them through out the year.

 

My mother gave me a few zucchini, and I didn't really know what to do. Zucchini is bland and is not a favorite of mine.

I came across this recipe at http://allrecipes.com/recipe/10754/lemon-zucchini-bars/

Yes, the original recipe is titled "bars", but mine is so fluffy, I call it the cake.

INGREDIENTS I used for my cake are -

1-1/4 C  Organic cane sugar

3/4 C Avocado Oil 

3 eggs

2 Tbsp Orange Zest from my mom's orange tree - I did not find Lemon Zest in my freezer.

Instead of 1/4 C fresh Lemon Juice, I used 1 C Frozen Cranberries - this is fresh cranberries purchased when available, and being froze.   Boil 1 C frozen cranberries with 1/2 C sugar with 2 Tbsp water for 15 min or till mushy and liquid evaporated to 1/4 C and cooled.

1-3/4 C Grated Zucchini - Squeeze as much liquid out between palms of your hand or by placing them in the cheese cloth to squeeze.   (*for this recipe, I only had 1 C of zucchini)

2 C All-purpose flour

2 tsp Baking Powder without aluminum

1/4 tsp Baking Soda

1 tsp Kosher Salt

I did not put nuts or use confectioner's sugar for decoration.

Preheat oven to 400'F about mid-way through you mixing the ingredients.  I don't like to heat up the house in summer time or waste energy if I can help it.

METHODS - Manually with hand whisk or use your favorite electric mixer

Beat eggs for 2 min using whisk, start adding sugar 1/4 C at a time.  Beat eggs and sugar until pale in color - this is how you give the cake the fine crumbs.  Add avocado oil, orange zest*/ Lemon zest

Shift flour, baking powder, baking soda three to four times.

Sprouting Cherimoya Seeds

I tried to germinate Cherimoya seeds from organic Cherimoya I purchased at one of the food co-op.  I thought the organic ones would not be so 'zapped' by whatever during the transport and its seeds are not sterilized.  Of course, I have no clue at this moment about the agricultural import process and what all that sterilization would do, but that organic Cherimoya cost me $12 for less than 1 pound size.  Tried a couple of different ways to germinate the seeds, but no reaction.  I was very patient.  I decided to discard them and try the seeds from Cherimoya I purchased from the Asian market.  I know for one thing that Cherimoya seed takes a 'long' time to germinate - at least three months.  And its worth the waiting.  After planting the seeds in organic soil (placed inside the house - next to the patio door,) Cherimoya seeds finally sprouted.And I am glad I planted about 10 seeds.
    This is the sprouting of the first seed.  I was so happy to see it.  I saw it carrying this big o'le pod on its head.  I was concerned that it is to heavy for it... so... I took it off to help out.  Well.  A big mistake.
After watching a few others sprouting and weather got warmer, and I was too busy to tend to them a couple of days, those seeds sprouted with big pod on their head grew bigger and taller than the first one.  Sad.  So the 1st one remained dwarfed as is.  Now I know the pod contains some kind of nutrients it needs to grow until it is all used up, and it drops off on its own.

These ones followed after two weeks.

They are quite strong to hold up those big o'le pods up.

It can even hold it at an angle.

Sorry, Number 1.  I removed your pod too early.

A new ones coming through.

 These groups was taken outdoor.  They seemed to know that they are not indoor, and they are not sure to poke their heads out or not.

 See how they seem to hang onto their pod.

Their future is yet to be seen.  I don't know if they will grow and make it in Sacramento as the other Cherimoya I had a few years ago.  That one died from frost bite one winter because I used the wrong cover to protect it during the winter.

Summer 2018 Status:
Transferred to Outdoor.

 During the hot summer heat of Sacramento, all plants are protected by ground cloth/cover wrapped around  awire cage on one side to prevent sun burn.

 

Yummy Carrot Cake with Avocado Oil

Carrot Cake!  It's been a long time since I made last one... I don't even remember when that was.  I searched all recipes, and I chose this recipe I found at foodnetwork by trusty Alton Brown.  But as usual, I make my own variation.  I did not cover mine with cream cheese frosting or the butter, except for buttering the cake pan to coat with flour.  I used sour cream instead of yogurt.  I used Ceylon cinnamon. Organic eggs.  And a couple of other changes in spices . . . using what I have in my pantry.
Preheat oven to 400 degrees F. (countertop electric oven - my gas oven is out of commission at the moment)
Smear 9x3 inch glass cake pan with unsalted butter - sides and bottom. 
Sprinkle flour freely to cover.  Set aside.
    12 oz, approximately 2-1/2 C, unbleached flour, plus extra for pan
    12 oz grated carrots, medium grate, approximately 6 medium
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp ground cloves
    1/4 tsp ground cinnamon
    1/4 tsp freshly ground nutmeg
    1/2 tsp Kosher salt
    10  oz sugar, approximately 1 1/3 cups
    2  oz dark brown sugar, approximately 1/4 cup firmly packed
    3 large Organic eggs
    6 oz Daisy sour cream
    6 oz Non-GMO Avocado oil
    Handful of Raisins.
    1/4 C of ground flax seed mill
Wash the carrots and grate with food processor or hand grate.  Transfer to a bowl.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add dry mixture to the carrots and toss until they are well-coated with the flour. Add ground flax seed mill and raisins.  Toss well.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and sour cream.
With the processor still running drizzle in the avocado oil. Pour this mixture into the carrot mixture and stir until just combined.
Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 375 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan.

If you would like to frost the cake with cream cheese frosting follow the instruction here.
After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.
Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups

The cake is moist and delicious.