R·E·C·I·P·E·S

When I was younger I wouldn't touch zucchini with a ten foot pole, but my best friends mom would make this delicious cake with cream cheese icing and I couldn't get enough of it! A few years ago I asked her for the recipe and although I have never tried to make it myself (maybe this summer!) it is a keeper.

Zucchini Cake

Bake 350°

1 hour

3 whole eggs

1 cup oil

2 cups flour

1/4 tsp. baking powder

2 tsp. baking soda

3 tsp. vanilla

2 cups sugar

2 cups zucchini ground (remove any liquid)

1 tsp. salt

2 tsp. cinnamon

1 cup chopped nuts

This is all the directions she had but I imagine you grease & flour your cake pan.

I would just mix in the order given since she wrote it out that way.

She didn't give me the icing recipe but you may try the one below.

Since I'm on the subject of making a cake with vegetables, this next recipe is one I made last Thanksgiving. My Aunt Vivian hand wrote this Carrot Cake recipe for me so I mailed her this picture of my finished cake. It makes a very heavy but delicious cake.

Carrot Cake

Bake 350°

Hint: Bake cake about 48 hours before you need it- It gathers favor & moisture

1 1/2 cups of oil

1 1/2 cups sugar

3 eggs

1 TBSP vanilla

2 cups finely grated carrots (packed)

2 oz. can crushed pineapple

3 1/4 cups all purpose flour

2 tsp. cinnamon

2 tsp. baking soda

1 1/4 cups English walnuts

Mix in order given.

Grease & flour three 9" round baking pans and bake for about 25 minutes.

Icing

2- 8oz. packages cream cheese

1 stick real butter

1 TBSP vanilla

9 cups Powdered sugar

Soften cream cheese and butter.

Whip together. Add vanilla, blend.

Add 1 cup powdered sugar at a time and whip.

It all makes me hungry for some sugar!! Yummy!