the weekend baker

The Flavors of Fall ~

Zucchini Spice Cake

If you're lucky enough to have a bumper crop of zucchini squash (or know someone who does), quickly whip up this incredibly moist, spicy and delicious Zucchini Spice Cake. It's wonderful on its own, or with a bit of applesauce. (If you really want to frost it, I would suggest a cream cheese frosting similar to pumpkin bars.)
The original recipe is from one of my favorite cookbooks by the folks at Victory Garden; I've tweaked it a bit to suit my tastes but in general you can personalize the spices to your preferences. I've also considered substituting some of the vanilla extract with a tiny bit of maple, but haven't experimented with that yet, as well as versions with walnuts and/or raisins. I'm too busy enjoying this recipe as is!

The recipe is simple to adjust if you're up to your ears in zucchini and wish to make 2 or 3 cakes. It is also perfect for school lunches (how about baking the batter in fun cupcake form?) and it freezes absolutely beautifully. It's a recipe that you will turn to again and again.

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 to 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 cup packed brown sugar
• 2/3 cup vegetable oil (I prefer safflower in this recipe)
• 2 teaspoons pure vanilla extract
• 1-1/2 cups grated zucchini (or, you can use yellow squash as well)

Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).

Combine dry ingredients. Beat together the eggs, brown sugar and pure vanilla. Beat in the dry ingredients, stir in the grated zucchini. Pour batter into a greased 8x8 inch (approx. 20x20 cm) baking pan and bake at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean (or if you can't resist the wonderful spicy fragrance a minute longer!).

welcome october!

The moon is full, the autumn nights grow longer,

In the north forests startled crows cry out.

Still high overhead, the star river stretches,

The Dipper's handle set to southwest.

The cold cricket grieves deep in the chambers,

Of the notes of sweet birds, none remain.

Then one evening gusts of autumn come,

One who sleeps alone thinks fondly on thick quilts

Past loves are a thousand miles farther each day,

Blocked from my drifting and my sinking.

Man's life is not as the grass and trees,

Still the season's changes can stir the heart.

- WEI YING WU

that silvery time again

What is it about the sunlight in September?

All of a sudden you notice it; the sunlight has changed to a silvery gleam and everything on which it shines takes on that crisp, cool shimmer: grass, leaves, even the air it seems. There is a sparkle in September that bridges the time between golden summer and snowy winter, even as trees are putting on a show of fiery reds, oranges, yellows and toasty browns.

Is it the southward movement of the sun at this time of year that creates this effect, and prompts deciduous trees to shed their leaves? Or is it because I just really love autumn and see things differently myself at this time of year?