all purpose flour
pure vanilla extract
shredded peeled zucchinni
1 1/2 tsp
1Mix dry ingredients in large bowl. Peel and shred zucchinni before adding any wet ingredients.
I usually use 2 medium sized zucchinni (seeds and all). Larger zucchinni will need seeds removed.
2Add wet ingredients in order given. Mixture will be thick.
Preheat oven to 350- grease a glass 13x9 inch pan
(zucchinni can react to metal pans. If using metal, please do not store cake in the same pan).
Bake for 25-35 minutes (use toothpick to test)
3Mix icing ingredients and frost cooled cake-
we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!