Hey Amy!

Now I think we have all heard of zucchini bread.  I know I have but I have never heard of zucchini cake until I had the chance to taste it before Christmas.  It was really moist, sweet and was in the shape of a bundt cake.  I loved it and thought I had to share the recipe.

Ingredients:

4 eggs
2 c. sugar
1 c. vegetable oil
3 1/2 c. flour
2 c. grated, unpeeled zucchini
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. baking powder
1 c. chopped nuts (I like walnuts)
1 c. raisins
1 c. pineapple
1 tsp. vanilla

Preheat oven to 350.  Grease and flour bundt pan.

Beat together eggs, sugar and oil.  Add flour, zucchini, baking soda, salt, cinnamon, and baking powder.  Stir until combined.  Then add nuts, raisins, pineapple and vanilla.  Stir until everything is moistened.  Bake for 1 hour.  Allow to cool and dust with 10x sugar because nothing is ever too sweet, is it?

You will not believe the flavor of this cake–very moist.  It’s a great addition to brunch or an afternoon tea.  Enjoy!

xo–me

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