Here is a recipe I made up to use some of my abundantly growing zucchini. It’s fairly healthful as I used Splenda for my diabetic Hubby. It is moist and spicy and rich. Enjoy!
Ingredients
– 2 cups white sugar (I used 1 3/4 cup Splenda Sugarblend)
– 2 eggs, slightly beaten
– 2 cups carrots, peeled and shredded
– 2 cups zucchini, peeled and shredded
– 2 cups all-purpose flour
– 3 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– 1/2 teaspoon cloves
– 1 teaspoon salt
– 2 teaspoons baking powder
– 1/2 cup cooking oil
– 1 teaspoon vanilla
– 1 cup raisins (optional)
– Top with whipped cream
Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 9″ x 13″ baking dish, greased and floured
This rich, moist cake unites two garden favorites and the sweetness of raisins.
Directions
* Preheat oven to 350ยบ F.
* In a large mixing bowl, blend sugar, eggs, oil, and vanilla together, mix well.
* Add dry ingredients and stir. Add grated carrots and zucchini, mix until well combined. Blend in raisins.
* Pour into prepared baking dish. Bake 40 minutes, or until toothpick inserted in center comes out clean.
* Serve warm or cool. You may garnish with whipped topping or ice cream if desired. May substitute all carrots or all zucchini rather than a combination if desired.