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Zucchini Cake Recipe

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

Fae Popp
Added: Thursday, January 19, 2006


3 Eggs
2 c sugar
1 c oil
1 T vanilla
2 c raw, unpeeled zucchini, shredded
2 c flour
1 T cinnamon
2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c chopped nuts

Preheat over to 350.

Beat eggs until foamy, add sugar, oil and vanilla. Beat until lemon colored. Sir in zucchini.

Sift dry ingredients togther. Stir into batter and add pecans. Bake at 350 in greased and floured 13x9 pan for 30-40 minutes.


Combine 2/3 cup evaporated milk, 2/3 cup sugar and 1/3 cup butter. Bring to a boil and simmer 3-5 minutes. Pour over warm cake and sprinkle with chopped pecans.

Also good with cream cheese frosting.




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