Carol G’s Zucchini Cake with Sour Cream Frosting

This is a recipe generously contributed by dear friend Carol G. A lovely lady who is the best dessert maker going!! Krackers’nKrumbs is very proud to showcase these recipes!!

Level: Intermediate

Groceries - Cake:

• 2 medium zucchini, peeled and chopped
• 2-1/4C flour
• 1-1/4C sugar
• 1/2C butter
• 1/2C milk
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4tsp nutmeg
• 1/4 tsp ground cloves
• 2 eggs
• 1-1/4C chopped walnuts

How to:

Preheat oven to 350. Grease a 9”x13” pan.

Peel and chop the zucchini into pieces. Puree in a blender or food processor until smooth. (Should have 1-1/2C)

In a large bowl measure pureed zucchini, flour and remaining ingredients except walnuts. With mixer on low speed, combine ingredients until just mixed. Increase speed and beat 2 minutes until mixture is smooth, occasionally scraping down bowl. Stir in walnuts. Pour batter into prepared 9”x13” pan and bake 45 minutes or until a toothpick inserted comes out clean.

Bakers’ Note: Frozen zucchini can be used - thaw first and drain off excess liquid.

This cake freezes well.

Sour Cream Frosting

Groceries - Salad Dressing:

• 2-1/2C icing sugar
• 1/3C sour cream
• 1/4C butter
• 3/4 tsp vanilla
• 1/8 tsp salt