Tuesday, March 29, 2011

Zucchini Nut Cake


Hard to believe…but it’s 50 degrees outside and cold and drizzly. This is quite a change after a few days ago, when it was 90 degrees outside and it seemed like summer was here already. In fact, this past Saturday morning we had to turn on the air conditioner. But today, it’s 40 degrees cooler and I’m back into “comfort food” mode. The weather reports are predicting cool, rainy weather for the next couple days yet. I think I’ll make up a zucchini cake tonight and have a couple friends over for cake and coffee tomorrow afternoon. So even though I’ve posted an awful lot of dessert recipes lately, here’s one more for you all!

ZUCCHINI CAKE

3 large eggs
2 cups granulated sugar
1 cup vegetable or canola oil
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
1 – 8 ounce pkg. cream cheese, softened
2 cups grated zucchini
3 cups white flour
2 cups chopped walnuts

Beat eggs, sugar, oil, vanilla, cinnamon, salt, baking soda, baking powder, and cream cheese until fluffy. Add zucchini and mix well. Stir in flour, and beat 2 minutes with the mixer. Fold in nuts. Turn into a greased 13 by 9-inch pan or Bundt pan. Bake at 325 degrees for 1 hour. Remove from oven. Dust with powdered sugar. This is especially scrumptious with a cup of coffee or tea on a cool, rainy morning!

Happy Baking!

~Becky

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