Zucchini Cake
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.
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