State Fair Zucchini Cake

70 minutes Prep: 20 minutes Cook: 40 minutes

1731 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2	cups	zucchini	shredded
2	cups	sugar
1	cup	vegetable oil
3	large	eggs
1	teaspoon	baking soda
1 1/2	teaspoons	baking powder
2 1/3	cups	flour, all-purpose
1/2	cup	soy flour
1	teaspoon	salt
1	teaspoon	cinnamon
1/2	cup	walnuts	chopped
1/2	cup	golden raisins

Frosting
3	ounces	cream cheese (light)
1/2	cup	soy margarine
2	cups	powdered sugar
4		lemon extract
1/2	cup	walnuts	chopped

Directions

Preheat oven to 350 degrees 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 confectioner's sugar and mix until smooth.

Frost cake and top with nuts, if desired.

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Nutrition Facts

Serving Size 462g

Amount per Serving

Calories 1731 42% of calories from fat

	% Daily Value*
Total Fat 82.0g	126%
Saturated Fat 12.0g	60%
Trans Fat 0.0g
Cholesterol 171mg	57%
Sodium 857mg	36%
Total Carbohydrate 238.0g	79%
Dietary Fiber 6.0g	23%
Sugars 171.0g
Protein 24.0g	47%

Vitamin A	9%		Vitamin C	20%
Calcium	13%		Iron	35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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