Share-worthy Desserts You’ll Crave

This moist, tender recipe makes four large loaves — perfect for sharing, gifting or freezing. Tip: Use small to medium zucchinis; they’re sweeter and less dry. And locally-grown = more flavour!

Ingredients:

• eggs
• 3 ½ cups sugar
• 1 ¾ cups vegetable oil
• 5 cups unpeeled grated zucchini
• 5 teaspoons vanilla
• 6 cups unbleached flour
• 2 teaspoons salt
• 2 teaspoons ARM & HAMMER™ Baking Soda
• ½ teaspoon baking powder
• 6 teaspoons cinnamon
• 2 cups chopped walnuts
• ¼ cup walnut oil

Instructions:

1. Preheat your oven to 350°. Butter or spray loaf pans.
2. Beat the eggs until light. Add in the sugar, mixing well.
3. Add in the vegetable oil, zucchini and vanilla, mixing thoroughly.
4. Sift all of the dry ingredients.
5. Add the dry ingredients to the egg mixture cup by cup. Stir until well blended.
6. Add in the nuts and walnut oil.
7. Spoon into the pans and bake for approximately one hour.
8. Cool on racks.

This recipe makes one, nine-inch round cake, but don’t count on it sticking around for long. With delicate touches like sweet chocolate curls, make sure you take a photo before someone takes a piece.

Ingredients:

• 1 ½ cups walnuts or pecans
• ¾ cup sugar
• ¼ cup cocoa
• ¼ cup semisweet chocolate
• 1 teaspoon baking powder
• ¼ tsp ARM & HAMMER™ Baking Soda
• 5 eggs
• 1 teaspoon vanilla
• Chocolate glaze to taste
• Chocolate curls to taste
• Powdered sugar to taste

Instructions:

1. In a food processor bowl, combine the nuts, sugar, cocoa, chocolate pieces, baking powder and ARM & HAMMER™ Baking Soda. Process until the nuts are ground.
2. Add in the eggs and vanilla. Process until the mixture is nearly smooth.
3. Add the mixture into a greased and floured nine-inch round cake pan. Bake at 350° for 35 minutes.
4. Cool for ten minutes. Remove the cake from the pan and place directly onto a serving plate. Cool completely. Over the cake spread a chocolate glaze and top with chocolate curls and dust with powdered sugar.
5. Refrigerate until serving time.