Zucchini Cake


With zucchini, it’s all or nothing. One day you’re waiting impatiently for one to come in—the next day you have bushels. What to do with all those squash? It’s kind of like finding homes for kittens. When the neighbors start ducking behind shrubs when they see you coming with your garden basket, that’s a sign it’s time to bake Zucchini Cake! SAM

1/3 cup boiling water
2 cups shredded zucchini (about 3 medium)
2 cups all-purpose flour
1 1/4 cups sugar
1/2 cup salad oil
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon vanilla extract
3 eggs
1 cup chopped pecans
Cream Cheese-Pecan Icing

In a large bowl, pour the boiling water over the zucchini and set aside to cool slightly. Preheat the oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan and set aside. In the bowl of an electric mixer, combine the zucchini, flour, sugar, oil, baking soda, salt, cinnamon, cloves, vanilla extract, and eggs. Beat on medium speed for 1 minute, scraping the bowl constantly with a wooden spoon or rubber spatula. Beat for 2 minutes more, scraping the bowl occasionally. Stir in the pecans by hand and pour the batter into the prepared pan. Bake for 45 to 50 minutes. Cool in the pan for 10 minutes, and ice with Cream Cheese-Pecan Icing.
Makes 15 servings.


One Response to Zucchini Cake

  1. […] of like finding homes for kittens. When the neighbors start ducking … article continues at rockyroadoflove brought to you by diet.medtrials.info and […]

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