For a printer friendly version of this recipe, click here.
A moist, spicy, quick to make, cake, that is great with not only coffee, we’ve had it for breakfast too! It freezes very well.
Makes One 13 x 9 x 2” Cake
1 ½ cups unbleached flour
½ cup whole wheat flour
2 tsp. baking soda
1 tsp. salt (scant)
¼ tsp. baking soda
1 Tbsp. cinnamon
3 large eggs
1 cup vegetable oil
1 cup granulated sugar (scant)
½ cup golden sugar (not packed)
2 medium-sized zucchini grated (2 cups)
2 tsp. pure vanilla extract
1 cup raisins (preferably Thompson)
1 cup chopped walnuts
Make the Cake:
Either spray with non-stick cooking spray or grease with butter a 9 x 13 x 2” baking pan. Preheat the oven to 350 F.
Sift the two flours together. Resift with baking soda, salt, baking powder & cinnamon onto wax paper.
Combine eggs, oil, sugar, zucchini & vanilla in a large mixing bowl; beat with a spoon until well mixed. Stir in the flour mixture until smooth.
Stir in the raisins & nuts; pour the mixture into the prepared pan. Bake the cake in the preheated oven for approximately 40 minutes until it springs back when lightly pressed with a fingertip. Cool in the pan on a wire rack.