If you are anything like me, you are still trying to use up the numerous bags in the freezer of shredded zucchini from the last couple of seasons. If not, you can just buy a couple and still make this amazing dessert! By request, here is one of our favorite recipes.
2 cups sugar
2 cups zucchini(peeled, shredded, raw) 1 ½ lbs.
1 cup oil
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
½ tsp. salt
Blend with mixer OR just stir all ingredients together in a large bowl.
Bake in a large jelly roll pan(10 ½ x 15 ½ in.) at 350* for 35-40 minutes.
Let it cool before frosting with:
Cream Cheese Frosting(I always double this recipe):
1 (3 oz.) pkg cream cheese(softened)
1 stick butter(softened)
1 tsp. vanilla
1 tsp. milk
2 cups powdered sugar
For really fluffy frosting, start by whipping the cream cheese and butter together well. Add vanilla. It always takes me more milk and powdered sugar to get it to the consistency I prefer. I just keep adding powdered sugar and milk until it looks nice and light and fluffy.
For best results, store extras(as if there will be any!) in the frig. I always say that since there is a vegetable in it, it’s healthy! Of course that just makes me feel better when I am eating a big whopping piece for breakfast!
For you foodies out there, I always do a lot of substituting with this recipe with great luck every time. Turbinado for sugar, olive oil OR coconut oil instead of vegetable oil, freshly milled and sifted flour often mixed with whole wheat flour(the zucchini keeps it moist). My next challenge is to break up the 2 cups of sugar with honey. It’s a great recipe to play around with.