Zucchini Crazy Cake (No Butter, Eggs, Milk or Mess) ~ Inspired by the Depression Era Recipe (aka Wacky Cake) w/ GF Option

"The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt."

~ David Barry, Comedian

(Note: I am not familiar with this comedian and hope he isn't an offensive one but his analysis of zucchini rings quite true!)

You didn't think I would let the summer go by without another zucchini recipe for your arsenal? I feel it is my divine homemaker's duty to pass one along each season. Ever since the year of the 38 plants, I have felt the need to stay prepared. As you already know the bonuses of the crazy cake by now (i.e., carrot crazy cake, banana crazy cake), I will simply leave you with this recipe entry for July. I suppose I could have named this "kermit" cake or "green" cake for all the environmentalists but being I am a traditionalist, let's just dub it zucchini crazy cake and call it a day! The printable version is found at the bottom of the post.

Dry Ingredients: 

• 1 1/2 c. + 2 tbsp. flour  (all purpose or gluten-free flour blend)
• 1 c. white sugar
• 1 ½ tsp. cinnamon
• 1 tsp. baking soda (use 1 1/2 tsp. is using gluten-free flour blend)
• 1/2 tsp. salt
• ¼ tsp. ground nutmeg 

Wet Ingredients:

• 5 tbsp. vegetable oil (we use sunflower)
• 1 tsp. white vinegar (use apple cider vinegar for gluten-free version)
• 1 tsp. vanilla extract
• 1 c. water
• 1 1/2 c. shredded zucchini

(1 - 2) Preheat oven to 350 degrees Fahrenheit. Grease an 8 by 8 inch square baking pan. Measure out and mix all the dry ingredients together in your prepared baking pan.

(3) Make three wells in the baking pan (making sure one is large enough to contain the oil).

(4) Pour the oil into the largest well and the vinegar and vanilla separately into the other impressions. 

(5) Pour water over all the contents, add the shredded zucchini and carefully mix your ingredients until combined and smooth. 

(6) Bake for 35 - 40 minutes (it is finished when a toothpick inserted inside the center comes out clean). Cool on wire rack. 

Once it is completely cooled, you may frost it. Recipe can be doubled – just use a 9 by 13 inch baking pan. You will find our printable recipe HERE! Happy homemaking!

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).

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