"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini Cake Recipe

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

Carolyn Pender
Added: Monday, June 26, 2006


2 c. sugar
1 c. oil
3 eggs
2 c. flour
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla
2 c. zucchini, shredded
1 carrot, shredded
3/4 rolled oats

4 Tbsp. butter
2 1/2 c. powdered sugar
2 tsp. vanilla
1/4 tsp. almond extract
3 oz cream cheese.

Preheat oven to 350. Beat sugar, oil, and eggs in large bowl.
Beat in dry ingredients except oats and vanilla. Fold in zucchini,
carrot, and oats. Bake in 13x9x3 cake pan for 50-60 minutes,
until toothpick in center comes out clean.
Frost while still warm. Cool.

To make frosting:
blend ingredients, spread on warm cake.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Canned cream cheese frosting is good if you don't want to make your own. Keep this cake refrigerated and covered to keep moist.




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