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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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