ZUCCHINI CAKE PIONEER WOMAN RECIPES

Steps:

• Preheat oven to 350 degrees. Grease and flour two round baking pans.In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside. Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside. Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.Allow to cool completely.Combine all icing ingredients, then ice the cake. Chill for an hour before serving.

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.