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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A rich, moist cake. Good with whipped cream, or frosted with a cream cheese frosting. Dice the zukes instead of grating. Cook time does not include cooling time. Ingredients:
1 large egg, slightly beaten |
1/3 cup granulated sugar |
1/2 cup molasses |
1/4 cup canola oil |
1/2 cup walnuts, chopped |
2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
3/4 teaspoon baking powder |
1 1/2 teaspoons lemon zest |
2/3 cup buttermilk |
2 cups zucchini, diced (not grated) |
Directions:
1. Pre-heat oven to 350°F.
2. Grease and flour a 9x13-inch baking pan.
3. In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
4. In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
5. Stir in diced zucchini.
6. Pour into prepared pan.
7. Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
8. Cool in pan on wire rack.
9. When completely cooled, frost if desired. Or serve with whipped cream.
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