zucchini cake

[BY Bob]

So anyway, I have a stupid question. What’s the point of zucchini desserts? I don’t bake or garden much so I’ve always wondered. It just sounds gross, though I’m sure it isn’t. Is it substituting something and is therefore much healthier?

The point is they are delicious. For example, my wife's zucchini bread tastes very much like banana bread. Without the banana calories added.

So yeah maybe healthier. I didn't think of that until I started writing. Lol

 

[Tesumph]

The point is they are delicious. For example, my wife's zucchini bread tastes very much like banana bread. Without the banana calories added.

So yeah maybe healthier. I didn't think of that until I started writing. Lol

Interesting! I’m still doubtful that it’s better than “traditional” dessert ingredients. Usually when someone gives me a healthy dessert that they swear is amazing, it’s because they’re just used to the different flavor lol.

But I can see how it would be more moist. Maybe I’ll make it and prove myself wrong!

 

[sourland]

@Tesumph, try it. You'll like it.

 

[21hens-incharge]

So anyway, I have a stupid question. What’s the point of zucchini desserts? I don’t bake or garden much so I’ve always wondered. It just sounds gross, though I’m sure it isn’t. Is it substituting something and is therefore much healthier?

It's also a great way to use all that extra zucchini. Those plants produce like crazy!

 

[ChocolateMouse]

@Tesumph
You have to remember that zucchini is secretly very similar to pumpkins. They're from the same family and can even hybridize with each other. So it's not actually much stranger than pumpkin pie. Zucchini has a nice mild taste with a light sweetness and the sweetness really comes out when you cook it certain ways, much like pumpkin. When you grind it up and put it in a quickbread (like zucchini bread or the cake listed here) it adds some nice vitamins, texture and flavor to it. It compliments it really well. It's a little like carrot cake in that sense.
The other thing is zucchinis can produce like crazy. My record weight for a zucchini was 7lbs 10oz. We sliced it into 3/4" thick slices, seasoned it, and grilled it as "zucchini steaks" at a cookout. Eventually, when you've gotten 10 5+lb zucchinis in a year, you need to find clever ways to cook 'em!
Still, the recipes for zucchini bread/cake have endured in ways that zucchini noodles and such probably never will, because they really are very tasty and the zucchini is a really nice compliment. I remember when I was a wee child and I "hated" zucchini, but I would eat zucchini bread because it tasted like banana bread.

 

[21hens-incharge]

Off topic a bit but.....

With those whoppers we cut them in half longwise and fill with spicy spanish rice then bake at 350° until the zucchini is fork tender.

 

[Tesumph]

@Tesumph
You have to remember that zucchini is secretly very similar to pumpkins. They're from the same family and can even hybridize with each other. So it's not actually much stranger than pumpkin pie. Zucchini has a nice mild taste with a light sweetness and the sweetness really comes out when you cook it certain ways, much like pumpkin. When you grind it up and put it in a quickbread (like zucchini bread or the cake listed here) it adds some nice vitamins, texture and flavor to it. It compliments it really well. It's a little like carrot cake in that sense.
The other thing is zucchinis can produce like crazy. My record weight for a zucchini was 7lbs 10oz. We sliced it into 3/4" thick slices, seasoned it, and grilled it as "zucchini steaks" at a cookout. Eventually, when you've gotten 10 5+lb zucchinis in a year, you need to find clever ways to cook 'em!
Still, the recipes for zucchini bread/cake have endured in ways that zucchini noodles and such probably never will, because they really are very tasty and the zucchini is a really nice compliment. I remember when I was a wee child and I "hated" zucchini, but I would eat zucchini bread because it tasted like banana bread.

I don’t like pumpkin pie or carrot cake hehe. But thinking of it in that light makes a lot more sense.

 

[ChocolateMouse]

Well, can't really comment on that (you monster). XD Pumpkin pie has always been my favorite ever. But if you like banana bread it really might be worth giving zucchini bread a try. It will probably taste like slightly worse banana bread to you, but still tasty.

I mean, all the bad fir you sugar and stuff is still in there.

 

[Tesumph]

Well, can't really comment on that (you monster). XD Pumpkin pie has always been my favorite ever. But if you like banana bread it really might be worth giving zucchini bread a try. It will probably taste like slightly worse banana bread to you, but still tasty.

I mean, all the bad fir you sugar and stuff is still in there.

I DO love banana bread, as long as there’s no nuts.

And yea, my husband’s family is Deep South cowboy material. When I told them I don’t really like pies in general they almost fainted.

 

[BreanneRN]

So anyway, I have a stupid question. What’s the point of zucchini desserts? I don’t bake or garden much so I’ve always wondered. It just sounds gross, though I’m sure it isn’t. Is it substituting something and is therefore much healthier?

Well, I think this question has been covered actually, but really, few who weren't "in the know" so to speak would even be aware there was zucchini in these dessert recipes, they would just think they were unusually moist and good! Zucchini doesn't have a really distinctive taste but seem to enhance other flavors, as theirs is somewhat mild... They take on the flavor of whatever you season them with. Meanwhile, they have added vitamins and fiber to the dessert that wouldn't otherwise be there, and fiber has been shown to slow down the absorption of sugar and help prevent blood sugar spikes (this means that less of that sugar will be pushed into the cells and turned into fat and more will be burned off). Because they add moisture, most dessert recipes with zucchini added have reduced fat compared to a regular dessert recipe. By adding vegetables, you HAVE increased the healthfulness of your dessert to a degree, and probably reduced the calories as well. And yeah, you have used some of those zucchinis, a vegetable that is possibly the easiest in the world to grow, incredibly productive, and a million recipes out there to share... I would really like that one where you make zucchini steaks... Anybody ever try to replace eggplant with them for eggplant parmegian? In the cake recipe, it even includes the skin of the zucchini which actually adds a little color to the cake... I just have to say, try it, you'll like it and yes! It is better for you!