Summer Squash Orange Cake
From The Victory Garden Cookbook by Marian Morash, here’s a dessert recipe using squash that is fairly quick and yummy. Maybe this will bring the kids around to eating their veggies! The recipe is made in a 10-inch tube or bundt pan.
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon ground cloves
1 cup softened unsalted butter
1 ¾ cups packed dark brown sugar
2 teaspoon grated orange rind
1/3 cup orange juice
1 ½ cups grated squash (yellow or green zucchini, makes no difference)
Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. Slowly beat in the dry ingredients alternately with the orange juice.
Allow grated squash to drain for a few minutes, lightly “wring” them, and then stir into the batter. Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50-60 minutes. You can frost it or sprinkle it with powdered sugar.
Note: When using grated squash or zucchini in baked recipes, it is best to allow them to drain. Because they contain a lot of water, by lightly salting (or even exposing the flesh to air), you can press out some of the moisture and prevent an overly soggy batter.