An amazingly moist cake; the zucchini is so mellow in baking. Pared with the coconut oil in this Super Moist Zucchini Cake for a sensational flavor combination. No other liquids in the mix.
3 cups Peeled and grated zucchini
1 1/2 cups Coarsely ground nuts
1 cup Dark raisins
2 cups Flour
1 Tablespoon Cinnamon
1 tsp Ground cloves
2 tsp Baking soda
1 tsp Salt
1 cup Coconut Oil
1 cup Granulated sugar
1 cup Firmly packed brown sugar
1 Tablespoon Pure vanilla
Oven Temp ~ 350°
Baking Time ~ 45 -
Pan Type ~ 9 x 13 inch cake pan
Cream the sugars and eggs together with coconut oil and vanilla.
Use the grating blade on your food processor or grate the zucchini by hand. Add in the zucchini, flour, cinnamon, ground cloves, baking soda and salt, mix well.
Gently fold in the dark raisins and chopped nuts.
Pour zucchini cake batter into prepared pan and bake.
Remove zucchini cake from oven and let cool.
Frost this super moist zucchini cake recipe with Cream Cheese Frosting or drizzle glaze over the top.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!