Zucchini Cake



This uses up a twice as much grated overripe zucchini as most zucchini

bread recipes. I use King Arthur Flour "white" whole wheat flour, but

I'll bet any whole wheat or all purpose flour would work for the 1 cup

WW flour.

It tastes good without frosting, or you could top with cream cheese

frosting or a thin white icing.

Best regards, Bob







1 cup whole wheat flour

1 cup all purpose flour

2 cups sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground allspice

3 cups grated zucchini

1 cup oil

4 eggs



Combine all dry ingredients in a large bowl. Add the eggs, oil, and

zucchini and beat well. Pour into greased 9x13 pan and bake in 325:

oven for about 45 to 50 minutes.