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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When I was a little girl, vegetables weren't my favorite food to eat. I'll never forget when my Mama first made this cake. She served me a slice, and it was delicious! She got a good laugh when she told me the secret ingredient - zucchini! Read more ! Ingredients:
1/3 cup boiling water |
2 cups finely chopped zucchini (about 3 medium) |
2 cups all-purpose flour |
1 1/2 cups sugar |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
1/2 cup vegetable oil |
3 eggs |
1 teaspoon vanilla |
1 cup chopped nuts |
frosting |
lemon swirl frosting |
1 (3 ounce) package cream cheese, softened |
1/2 cup butter, softened |
4 cups powdered sugar |
1 teaspoon vanilla |
2 to 3 teaspoons grated lemon peel |
about 3 teaspoons lemon juice |
Directions:
1. Pour boiling water over zucchini.
2. Preheat oven to 350 degrees.
3. Grease and flour oblong pan, 13- x 9- x 2-inches.
4. In a large bowl, beat zucchini and remaining ingredients (except frosting) on low speed, scraping bowl constantly.
5. Beat on medium speed, scraping bowl occasionally, 2 minutes.
6. Pour into pan.
7. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes; cool.
8. Frost.
9. Lemon Swirl Frosting -
10. Beat all ingredients until frosting is fluffy and of spreading consistency.
11. If necessary, stir in additional lemon juice, 1 teaspoon at a time.
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