With the tail end of summer here a lot of us are enjoying the last little bit our gardens have to offer.
Or if you planted too much zucchini you might be running out of things to use this wonderful little squash that seems to keep giving.
Todays recipe is an old recipe, I’m not even sure where it came from other than its has been passed down. I enjoy this oldie but goody and maybe you will too. If you have had this before maybe its been awhile but it is worth trying again.
2 1/2 Cups of flour
2 Cups of sugar
1 1/2 Teaspoon ground cinnamon
pinch of salt
1/2 Teaspoon of baking powder
1/2 Teaspoon of baking soda
1 cup of apple sauce
2 Cups of shredded zucchini
A handful of chopped nuts ( optional )
1 package plus 1/4 Cup of soft cream cheese
1 Tablespoon milk
1 Teaspoon of vanilla
2 Cups of powder sugar
In mixing bowl add dry ingredients, you may want to mix your wet ingredients in a different bowl, if using the same bowl add applesauce, eggs then zucchini and mix well. Fold in nuts then pour in a greased 9×13 pan. Bake at 350 for about 35-40 minutes.
While you are waiting on your cake to cool mix up frosting by beating the cream cheese, milk, vanilla until smooth then fold in the powder sugar and mix well.
Frost your cooled cake and store in the refrigerator.