Zucchini Harvest Recipes
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Zucchini Yogurt Cake
by Sharon Jackson
2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 tsp baking soda 1/2 teaspoon salt 3 eggs 1 1/4 cup packed brown sugar 1/4 cup honey 3/4 cup oil 1/2 cup plain yogurt 1 1/2 cup shredded zucchini 1 cup chopped nuts 1/2 cup mashed bananas Sift together flour, baking powder, soda, spices and salt. Set aside. In large bowl, beat eggs until light. Gradually beat in sugar and honey until mixture is light and fluffy. Slowly beat in oil At low speed add flour mixture alternately with yogurt. Lightly but thoroughly stir in zucchini, walnuts and banana Pour into greased 9 x 13 pan. Bake 350º for 45 to 50 minutes (or bake in greased bundt pan for 50 to 60 minutes) Cool and frost with cream cheese frosting |
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