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Ingredients Jump to Instructions ↓

  1. 2 c Shredded zucchini*

  2. 2 c Sugar

  3. 1 c Cooking oil

  4. 3 Eggs

  5. 1 t Baking soda

  6. 1 1/2 ts Baking powder

  7. 2 1/3 c All-purpose flour

  8. 1/2 c Soy flour

  9. 1 t Salt

  10. 1 t Cinnamon

  11. 1/2 c Chopped walnuts or pecans

  12. 1/2 c Golden raisins --FROSTING--

  13. 3 oz Light cream cheese

  14. 1/2 c Soy margarine

  15. 2 c Confectioner's sugar

  16. 4 dr Lemon extract

  17. 1/2 c Chopped walnuts or pecans -

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F. Peel zucchini, remove seeds and shred. *Press firmly in measuring cup. Drain off excess water. Set aside. Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center. Cool. Frosting: Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioner's sugar and mix until smooth. Frost cake and top with nuts, if desired. Reprinted with permission from the Indiana Soybean Development Council.

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