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

Zucchini Squash Cake Recipe

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

Sherri Baker
Added: Sunday, September 20, 2009


3 c. grated zucchini
1 c. chopped walnuts
1 1/2 tsp. cinnamon
3 c. flour
1 tsp. baking soda
3 c. sugar
1 1/2 c. vegetable oil
4 eggs
1/2 tsp. salt
2 tsp. baking powder
Cream cheese icing:
1 (3 oz.) pkg. cream cheese, softened
1-3 T. soft margarine
1 tsp. vanilla
2 c. powdered sugar

Grease and flour 9"X13" pan. Combine sugar, oil, and eggs. Add squash. Mix together dry ingredients and add to squash mixture. Mix. Pour in pan. Bake 1 1/2 hours at 300. To make frosting: Cream together the cream cheese, margarine, and vanilla. Add powdered sugar. Mix well. Spread over cool cake. Refrigerate.




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