State Fair Zucchini Cake
Yield
1 cakePrep
20 minCook
40 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
zucchini
shredded |
|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 2 ⅓ | cups |
all-purpose flour
|
|
| ½ | cup |
soy flour
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
walnuts
chopped |
|
| ½ | cup |
golden raisins
|
|
| Frosting | |||
| 3 | ounces |
cream cheese (reduced-fat)
|
|
| ½ | cup |
margarine
|
*
|
| 2 | cups |
powdered sugar
|
|
| 4 |
lemon extract
|
*
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
zucchini
shredded |
|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 552 | ml |
all-purpose flour
|
|
| 118 | ml |
soy flour
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
golden raisins
|
|
| Frosting | |||
| 86.7 | ml/g |
cream cheese (reduced-fat)
|
|
| 118 | ml |
margarine
|
*
|
| 473 | ml |
powdered sugar
|
|
| 4 |
lemon extract
|
*
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
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.
