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Zucchini: State Fair Zucchini Cake

Source of Recipe

Deirdre Cox


List of Ingredients

2 cups Shredded zucchini* Press firmly in measuring cup. Drain off excess water. Set aside.
2 cups Sugar
1 cup Cooking oil
3 Eggs
1 teaspoon Baking soda
1 1/2 teaspoons Baking powder
2 1/3 cups All-purpose flour
1/2 cup Soy flour
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 cup Chopped walnuts or pecans
1/2 cup Golden raisins

-----FROSTING-----
3 ounces Light cream cheese
1/2 cup margarine
2 cups Confectioner's sugar
4 drops Lemon extract
1/2 cup Chopped walnuts or pecans -- (optional)


Recipe

Preheat oven to 350ºF. Peel zucchini, remove seeds and shred. Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center. Cool.

Frosting: Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioner's sugar and mix until smooth. Frost cake and top with nuts, if desired.