Zucchini Spice Cake

Name: Zucchini Spice Cake
Ingredients: 2 tsp pure vanilla extract; 1 cup canola oil; 1½ to 2 cups sugar (or 1½ cups brown sugar, packed); 1½ to 2 cups sugar (or 1½ cups brown sugar, packed); 3 eggs (or 2 eggs plus 2 egg whites); 3 eggs (or 2 eggs plus 2 egg whites); 2 medium zucchini (2 cups grated); ¼ tsp allspice (optional); Cream Cheese Frosting or White Glaze (optional); Cream Cheese Frosting or White Glaze (optional); 1 cup raisins or chocolate chips; 1 cup raisins or chocolate chips; ½ tsp salt; 1 Tbsp ground cinnamon; 2 tsp baking soda; 1 tsp baking powder; 1 cup walnuts or shelled pistachios; 2 cups flour; 1 cup walnuts or shelled pistachios

Preparation info

Yield:
18
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

I once had a cooking student whose children hated her cooking. When she made this cake, her son asked, “What are the green flecks?” She replied “Pistachio nuts.” He exclaimed, “If you made it, it’s probably mold!” Believe it or not, he loved the cake!

Ingredients

1 cup walnuts or shelled pistachios
2 cups flour
2

Cake
Vegetarian

Method

Preheat oven to 350°F. For machines with nested bowls.

Steel Blade: Process nuts until chopped, about 6 seconds; set aside. Process flour, baking soda, baking powder, salt, cinnamon and allspice (if using) for 10 seconds to blend.