Zuchinni Cake

Finally the zuchinni is ready!! We use a LOT of zuchinni, in many different ways. I'll be sharing many of those ways here with you ...

We have about 20 plants. There should be more though if we get some warm weather AND ... if it doesn't freeze again! Pray that it doesn't freeze, there's too much good stuff yet to come out of our great big beautiful garden. You should see it, here's a recent picture:


This Zuchinni Cake recipe was given to me by my mother -- somehow though, it always tastes better when she makes it, lol. We do enjoy it both as a coconut cake or in the chocolate flavor:

Zuchinni Cake

3 eggs
2 cups sugar
3/4 cup oil
3 cups grated zuchinni
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. vanilla
1 tsp. coconut flavoring
1 1/2 cups ww flour
1 1/2 cups all purpose flour
1 cup shredded coconut

Whip eggs, oil & sugar until frothy. Add zuchinni, flavorings and salt. Mix. Then add flours, baking soda & baking powder. Mix well, then add coconut. Stir it in. Pour onto a greased cookie sheet. Heat oven to 350 degrees. Bake for 20 minutes.
Drizzle sparsely with a thin cream cheese icing, if desired.

Chocolate Variation: Omit the coconut flavoring & the coconut. Instead put 1/2 cup cocoa into a cup and fill with boiling water. Stir until smooth and add to your batter at the end. Optional: "Ice" with chocolate chips.