State Fair Zucchini Cake Recipe

State Fair Zucchini Cake Recipe

Yield: 1 Cake
Recipe by luhu.jp

Ingredients:
2 cup: Shredded zucchini*,
2 cup: Sugar,
1 cup: Cooking oil,
3: Eggs,
1 tsp: Baking soda,
1 1/2 tsp: Baking powder,
2 1/3 cup: All-purpose flour,
1/2 cup: Soy flour,
1 tsp: Salt,
1 tsp: Cinnamon,
1/2 cup: Chopped walnuts or pecans,
1/2 cup: Golden raisins,

FROSTING
3 ounce: Light cream cheese,
1/2 cup: Soy margarine,
2 cup: Confectioners sugar,
4: dr Lemon extract,
1/2 cup: Chopped walnuts or pecans, optional

Directions:

Preheat oven to 350 F. Peel zucchini, remove seeds and shred. *Press
firmly in measuring cup. Drain off excess water. Set aside.

Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in
shredded zucchini. Sift dry ingredients together with raisins and
nuts. Gradually add dry ingredients to liquid mixture.

Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake
40 minutes or until a toothpick comes clean from the cake center.
Cool.

Frosting: Soften margarine and cream cheese at room temperature for 15
minutes. Stir until completely blended. Blend in lemon extract. Add
confectioners sugar and mix until smooth. Frost cake and top with
nuts, if desired.

Reprinted with permission from the Indiana Soybean Development
Council. Meal-Master format by Karen Mintzias


Source from luhu.jp