On 4/8/2013 9:59 AM, Judy Haffner wrote:
>
> I've researched through Google for the recipes, but haven't been able to
> find exactly what I'm looking for, besides I prefer making one that is
> tried 'n' true, and is recommended by you. I thought I would turn to
> all the bakers in this group, and ask if any of you might have a good
> recipe for either a Zucchini Cake, or an Almond Cake?

You could make this one in an 8 or 9" round instead of a loaf pan:


Carl Goh's Zucchini Bread, from "James Beard on Bread Cookbook"

3 eggs (or Egg Beaters )
1 1/2 c. granulated sugar (this has already been reduced by 1/2 cup)
1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce instead)
2 c. coarsely grated raw zucchini grated on the big holes of
grater, or processor blade.)If it's a big zucchini, scoop out the
seeds before grating. I don't peel the zucchini
3 tsp. vanilla extract
3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. ground cinnamon
1/4 tsp. nutmeg, pinch of cloves and allspice (optional)
1 c. coarsely chopped pecans (or walnuts)
(optional: handful of chocolate chips)

Grease well and flour two 9 inch loaf pans.
Sift together flour, leavenings, and spices, set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
oil, mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.

Bake in a preheated 350 degree oven for ~60 minutes or until a tester
comes out clean. Cool on rack about 15 minutes, then remove from pan
and continue to cool until room temperature. Wrap securely.
This bread freezes VERY well.

gloria p