For The Press | In The 'Nac | Advertise | About Us | Contact Us | Newsletter | Upload Photos to the Fridge
Farmers Almanac Home
sign up to become a member
and receive our free newsletter
and receive our free newsletter
Recipe Article Archives
Peel zucchini and scrape out seeds and pulpy middle. Grate quite fine. Beat eggs until light. Add oil, sugar, and zucchini and blend well. Sift 2 cups flour, cinnamon, baking powder, soda, and salt and stir in. Beat until smooth. Sift 1 cup flour over nuts and raisins; stir in. Pour into a greased tube pan. Bake at 350º 1 1/2 hours (or 1 hour in a 9" x 13" pan). Serve with ice cream, butter frosting, or hard sauce.
Zucchini Cake
4 eggs
1 1/2 cups corn oil
3 cups sugar
3 cups raw zucchini
3 cups flour
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup nuts, chopped
1 cup raisins
Peel zucchini and scrape out seeds and pulpy middle. Grate quite fine. Beat eggs until light. Add oil, sugar, and zucchini and blend well. Sift 2 cups flour, cinnamon, baking powder, soda, and salt and stir in. Beat until smooth. Sift 1 cup flour over nuts and raisins; stir in. Pour into a greased tube pan. Bake at 350º 1 1/2 hours (or 1 hour in a 9" x 13" pan). Serve with ice cream, butter frosting, or hard sauce.
