Zucchini Cake

We are getting lots of zucchini from our garden, and I have been making a lot of zucchini bread, but my family wanted me to make somthing different with the abundance of garden-grown zucchini. 

I took some zucchini to our next door neighbor who gave me this yummy zucchini cake recipe.  I did a Google search to see if  this recipe was on the web.  A long list of  zucchini cake recipes came up, but I couldn’t find this particular one so I thought I would share it on my blog.

Preheat oven to 350 degrees.

Combine the following:

• 1/3 cup boiling water
• 2 cups zucchini
• ½  oil
• 3 eggs
• 1 tsp vanilla
• 1 ¼ cup sugar

Put all the following dry ingredients together and gently mix with wet ingredients:

• 1 ¼ tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp cloves
• 1 cup walnuts (optional)

Bake in a 9 by 13 greased and floured pan for 45 minutes.  Cool and frost with your favorite lemon frosting.

Lemon Frosting

• 1/3 cup soft butter
• 3 cups confectioners’  sugar
• 1/4 tsp lemon extract
• 2 T. lemon juice

Blend butter and sugar.  Stir in lemon extract and lemon juice; beat until frosting is smooth and of spreading consistency.

My family thought it was delicious!  Hope your family enjoys it too!