2 c Shredded zucchini*
2 c Sugar
1 c Cooking oil
3 Eggs
1 ts Baking soda
1 1/2 ts Baking powder
2 1/3 c All-purpose flour
1/2 c Soy flour
1 ts Salt
1 ts Cinnamon
1/2 c Chopped walnuts or pecans
1/2 c Golden raisins
FROSTING
3 oz Light cream cheese
1/2 c Soy margarine
2 c Confectioner’s sugar
4 dr Lemon extract
1/2 c Chopped walnuts or pecans
-(optional)
Preheat oven to 350 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.
Reprinted with permission from the Indiana Soybean Development Council.
Meal-
Yields
1 Cake