var sid = 454; var aid = 3;

Zucchini Carrot Cake

2 cups grated zucchini

1 cup grated carrots

1 tsp. salt

1 1/4 cup flour

1 tsp. baking powder

1 tsp. soda

1 tsp. ground cinnamon

1 cup sugar

2/3 cup oil

2 eggs

1/2 cup chopped walnuts or pecans

Combine zucchini, carrots and salt in colander. Toss to mix and set aside for 30 minutes to drain.

In a medium size bowl, combine flour, powder, soda and cinnamon.

In mixing bowl, combine sugar and oil. Beat well. Add eggs one at a time, beating well between. Add flour mixture and beat at high speed for 4 minutes.

Squeeze vegetables to eliminate excess moisture. By hand stir in vegetables and nuts into batter.

Recipes: Back to Bars/Cookies/Cakes | Back to Main Menu

Herald Journal
Stories | Columns | Obituaries | Classifieds
Guides | Sitemap | Search | Home Page