| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3 |
|
Eggs |
| 1 1/4 |
c |
Packed brown sugar |
| 1/4 |
c |
Honey |
| 3/4 |
c |
Cooking oil |
| 1/2 |
c |
Plain or vanilla yogurt |
| 1 1/2 |
c |
Shredded unpeeled zucchini |
| 1 |
c |
Chopped walnuts |
| 1/2 |
c |
Finely diced banana |
| 1 |
ts |
Grated orange peel |
INSTRUCTIONS
Stir together flour, baking powder, spices, soda, and salt. Set aside. In
large bowl of mixer beat eggs until light. Gradually beat in sugar and
honey until mixture is light and fluffy. Slowly beat in oil. At low speed
of mixer or with rubber spatula stir in flour mixture alternately with
yogurt. Lightly but thoroughly stir in zucchini,walnuts, banana, and
orange peel. Turn batter into greased, floured 9-10 inch fluted tube pan.
Bake in preheated 350 F oven 50-60 minutes,then invert on rack and remove
from pan. Cool completely. Spread with Cream Cheese Honey Glaze or
confectioner's sugar.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
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