"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Zucchini Cake Recipe

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This recipe for Zucchini Cake , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Julie Heger
Category:
Category:
Ingredients:  
Ingredients:  
1½ c oil
3 c sugar
4 eggs
½ tsp salt
3 c shredded zucchini
3 c flour
1 ½ tsp cinnamon
1 tsp soda
2 tsp baking powder



Frosting:
1 8oz cream cheese
1 stick melted oleo
1 box powder sugar
1 tsp vanilla
1/c c chopped nuts
Directions:
Directions:
Mix oil, sugar, eggs one at a time, salt and zucchini. Mix together flour, cinnamon, soda, baking powder. Combine together and pour batter into 2 greased floured round pans for a layer cake or into large loaf pan and bake at 350 degrees for 35–40 minutes. Mix frosting well, spread on to cooled cake layers. Add nuts in mixture or on top. Enjoy.

 

 

 

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