| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Grated zucchini, well-drained |
| 2 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 3/4 |
c |
Corn oil |
| 1 1/2 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Chopped black walnuts |
| 3 |
oz |
Cream cheese, softened |
| 2 |
c |
Confectioner's sugar (+/-) |
| 2 |
tb |
Milk |
| 1 |
ds |
Salt |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
FOR FROSTING:
Beat together the eggs, sugar & oil with a wooden spoon until well blended.
Add vanilla. Mix together the flour, baking powder & seasonings & stir into
the egg mixture. Ad zucchini & nuts & mix well. Grease a 9x13 baking dish
with oil & spread the mixture in the pan. Bake in a preheated 350 oven for
about 30 min. or until top springs back when lightly pressed. Let cool
completely on rack.
For frosting: With mixer on medium speed, beat cream cheese til smooth.
Beat in sugar & milk, adding just enough sugar til mixture is spreadable.
Stir in salt & vanilla. Spread frosting over cooled cake. Allow to set &
then cut into bars.
Recipe By : Squash: A Country Garden Cookbook
Posted to EAT-L Digest 8 October 96
Date: Wed, 9 Oct 1996 03:44:25 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Jesus: right way, only truth, best life.”