WHAT TO DO WITH THOSE HUMONGOUS ZUCCHINI

Zucchini Cake – 2 versions

Cake with caramel frosting

Bars with powdered sugar topping

Recipe for one cake

Ingredients:

2 cups finely chopped zucchini (I do this in the food processor)

2 cups flour (I use ½ whole wheat, ½ all-purpose)

1 ¼ cups sugar

1 ¼ teaspoon baking powder

1 teaspoon salt

1 cup raisins

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

½ cup vegetable oil

3 eggs

1 teaspoon vanilla

½ cup chopped nuts (optional)

Directions:

Put the chopped zucchini and raisins in a mixing bowl and add all the dry ingredients. Mix this with a mixer, just until well combined. Add the oil, eggs and vanilla and beat well, scraping down the sides.

Pour into a pan sprayed with cooking spray and bake @ 350° (40 minutes for a jellyroll pan) (45 minutes for a 13x9 pan) or until toothpick inserted in the center comes out clean. Cool and add your choice of topping.

Now, on to the 2 versions.

If you use a jellyroll pan, you will have zucchini bars. These I sprinkled powdered sugar on as a topping. This is the way Gary likes it.

If you use a 13x9 pan you have a cake. On this one I spread it with Caramel frosting. OOO…yummy! This is the way I liked it.

These also taste great with cream cheese frosting on either the bars or the cake.

Caramel Frosting Recipe

Ingredients:

1 cup brown sugar (packed)

¼ cup milk

¼ cup butter

½ teaspoon salt

1 teaspoon vanilla

1 cup powdered sugar

Directions:

Combine brown sugar, milk, butter and salt in a saucepan. Bring to a boil over medium heat and boil 3 minutes, stirring frequently. Remove from heat and cool. Add vanilla and powdered sugar and beat til thickened.