"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Cake Recipe

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This recipe for Zucchini Cake, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, October 8, 2007


3 eggs
2 cups sugar
2 cups zucchini, chopped in blender and drained
3 cups flour
1 tsp. baking soda
2 tsp. salt
1 cup crushed pineapple with juice
1 cup nuts

1 (6 oz.) cream cheese
1 cup nuts, optional
2 tblsp. butter
2 tsp. vanilla
4 cups sugar

Mix sugar, oil, eggs, and vanilla together. Add zucchini and blend well. Add dry ingredients, nuts, and pineapple. Pour into 13 x 9 dish. Bake at 350 degrees for 45 minutes.




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