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.





















