Wow, the summer sure flew by fast! Hard to believe we're in September already. Here in the Midwest there is already a chill in the air each morning and evening. The sun is rising later and setting earlier. I'm finding myself craving pumpkin spice and comfort foods. My garden was an exercise in patience this year. It was a cold May, so the veggies didn't get planted until June and took a long time to get started. I'm just now getting zucchini. Better late than never! Thought I would share an incredibly delicious zucchini cake recipe. I halved the recipe and baked it in an 8x8 pan and it worked great, so if you don't want a whole 9x12 you can always do that too. Enjoy the cool comforts of fall! Zucchini Cake 2 1/2 C all-purpose flour 2 C sugar 1-1/2 tsp ground cinnamon 1 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 C vegetable oil 4 eggs 2 C shredded zucchini 1/2 C chopped walnuts, optional FROSTING: 1 package (3 oz) cream cheese, softened 1/4 C butter 1 T milk 1 tsp vanilla extract 2 C confectioners' sugar Combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts, if desired. Pour into greased 13x9x2 in baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes ou clean. Cool. For frosting, beat cream cheese butter, milk and vanilla until smooth. Add confectioners sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in refrigerator. Yield: 20-24 servings
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Blessings,
I enjoy writing and I hope to encourage everyone to always see the blessings in life. Archives
December 2020
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