"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Squash Cake Recipe

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

Joyce Bragg (Minor)
Added: Thursday, June 30, 2005


3 eggs
2 cups sugar
1 cup oil
2 cups flour
2 tsp soda
3 tsp Cinnamon
1/4 tsp baking powder
1 tsp salt
3 tsp vanilla
2 cups zucchini squash

Icing For Cake:
1 box powdered sugar
large size cream cheese
1 cube oleo
1 cup chopped nuts
4 oz coconut

Beat together at high speed the eggs and oil.
Sift together the dry ingredients and add to egg mixture along with the zucchini. add vanilla and nuts. Put mixture into a greased and floured pan. Bake in 350 degree oven for one hour. Cool on wire rack. Remove cake from pan and ice cake if desired.




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