cinnamon

Cinnamon Zucchini Cake

August 10, 2015 by Danielle Leave a Comment

Getting creative with what we harvest from our garden has never been too tough. There are so many ways to make veggies delicious and fun. This time isn’t any different. I had the kids help me cut up the zucchini and shred it in our food processor. They love getting involved in the kitchen and are even more apt to try things that they make. Even when it’s zucchini.

Since it’s almost the end of the summer and I really didn’t think I’d still be growing zucchini out of my ears, we’re making the best of it and even incorporating veggies in our baking. And these zucchini aren’t the little dinky zucchini you find in the grocery store. They’re huge!! So huge that one would probably make enought for 3-4 times this recipe easily. But we don’t need that many baked goods in our home right now.

This cake is moist, slightly sweet but not too sweet, and amazingly delicious. It’s perfect for an afternoon snack without the icing but adding the icing takes it to dessert level. And it pairs perfectly with a scoop of vanilla ice cream.

Cinnamon Zucchini Cake

Cake

3 eggs
½ cup coconut oil
½ cup cinnamon applesauce
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla
2½ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
2 cups shredded zucchini

Frosting:

1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a 9×9″ baking pan* with non-stick cooking spray (we like coconut cooking spray).

Beat eggs, coconut oil, cinnamon applesauce, white sugar, brown sugar, and vanilla together in a large mixing bowl.

In a medium bowl, mix flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Mix 1 cup flour mixture into egg mixture until combined. Repeat using one cup at a time until all of the flour mixture is used.

Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9×9″ pan. Bake for 55-60 minutes or until toothpick inserted into the center comes out clean.

While the cake cools, mix together frosting ingredients and spread over the top of the cake. If desired, sprinkle the top of the cake with cinnamon and sugar. I love the cinnamon sugar grinder from Trader Joe’s for this!

*If using a 9″x13″ pan, bake for 35-40 minutes. If making into 24 cupcakes, bake for 25-30 minutes or until golden brown and toothpick comes out clean.

Filed Under: Baking, In the Kitchen, Recipes, Uncategorized Tagged With: baked goods, Baking, Cake, Cakes, cinnamon, zucchini

Homemade Cinnamon Raisin Oatmeal Recipe

March 9, 2013 by Danielle 6 Comments

I love oatmeal. The hearty rich taste that keeps me full until lunchtime paired with the never-ending possibilities of flavors and creations you can make with it. Plus, it takes about 5 minutes to make on the stove top. And homemade tastes way better than the packets.

This cinnamon raisin oatmeal is my answer to a craving for a cinnamon raisin bagel. And I just didn’t have enough time to make those! The perfect amount of sweetness and the deliciously tasty raisins that plump as they cook in the oatmeal. This is definitely the perfect spoonful for breakfast.

If you’re looking for more tasty oatmeal goodness why not try my coconut oatmeal or peanut butter oatmeal? Both are crowd-pleasers around here!

Cinnamon Raisin Oatmeal Recipe

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Filed Under: Recipes, Uncategorized Tagged With: Breakfast, cinnamon, healthy recipes, oatmeal, raisin

Cranberry Cream Scones {Breakfast Recipe}

November 20, 2012 by Danielle 7 Comments

Whenever I need something quick and tasty for either breakfast or dessert I almost always go to scones. How can you not?

They’re super filling, very versatile and quick to throw together. You can put just about anything in a scone. Have some raisins? Throw them in! Down to a handful blueberries? Why not use those. And while your at it get some fun ingredients together for toppings. Cinnamon sugar, cream, powdered sugar icing, chocolate, strawberry jam… lots of options!

I also love that I can form the scone into any shape I want. I can make them into biscuits. I can cut them into small triangles or big triangles. I could even use cookie cutters to cut out shapes. And the best part about this recipe is that they not only taste super good on the day they’re made but they taste great the day after as well. The perfect companion to a cup of coffee or tea.

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Filed Under: Recipes, Uncategorized Tagged With: Baking, Breakfast, cinnamon, cranberries, cream, Recipe, scones