Zucchini Spice Cake

SUBMITTED BY: BECCARAE1 PHOTO BY: jeffrey

"I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites."

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	3 Hrs 5 Min
Original recipe yield 1 - 9x13 inch cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 cup unsweetened applesauce
3/4 cup vegetable oil
1 teaspoon vanilla extract

What to Drink?
	Port

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
Place grated zucchini in a colander and set aside to drain.
Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.