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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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A wonderful moist cake using the 'surprise' - zucchini. It is a lovely cake which goes very quickly. I once accidentally left out the carob and it was still great. Ingredients:
3/4 cup butter |
2 cups brown sugar |
3 eggs |
2 teaspoons vanilla |
2 cups zucchini, grated |
2 cups flour |
1/4 cup carob powder |
2 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup milk |
1 cup pecans, chopped |
Directions:
1. Cream the butter and sugar together until smooth.
2. Beat in eggs one at a time.
3. Stir in vanilla and grated zucchini.
4. sift flour, carob, baking powder and soda, salt and cinnamon together.
5. Stir into creamed ingredients alternately with milk.
6. Stir in nuts.
7. Pour batter into a greased and floured 10 inch tube or bundt pan.
8. Bake in a preheated 350°F oven for 50-60 minutes, until a toothpick inserted in the centre comes out clean.
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