Zucchini Harvest Recipes
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Zucchini Cake
by Sharon Jackson
2 cups sugar 1 1/2 cups vegetable oil 4 eggs 2 cups flour 2 tsp. cinnamon 2 tsp. baking soda 2 tsp. baking powder 3 cups shredded zucchini **1/2-1 cup chopped pecans (optional) Bake in 13x9 pan for 40-50 minutes at 350º - cool and ice with creamcheese icing. Cream Cheese Icing 8 oz. cream cheese1 tblsp. vanilla1/2 cup (1 stick) margarine1 box (16oz.) powdered sugar **NOTE-Can use shredded carrots instead of zucchini for a great carrot cake. |
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