Zucchini cake.
Ingredients.
4 teaspoons yogourt
1 cups sugar
1 1/3 vegetable oil
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground ginger
1/2 teaspoon nutmeg
4 cups finely shredded zucchini
1 cup coarsely chopped walnut
Frosting:
1 8oz package cream cheese-softened
1/2 cups butter
1 pound confectioners sugar
2 teaspoons vanilla extract
whole chopped walnuts for garnish-optional
Preparation.
Preheat oven to 350 degrees.
Grease and flour 3 9" cake pans.
In a large mixing bowl, beat yogourt and sugar until frothy. Gradually beat in oil.
Combine dry ingredients and add to batter. Beat 4 minutes. Stir zucchini,and nuts(if using). Pour batter into prepared pans. Bake for 35 minutes or until cake pulls away slightly from sides of pans and springs back when touched. Cool 5 minutes in pans then turn out onto cooling rack. Cool completely. Frosting:Beat cream cheese and butter together in a large mixing bowl until smooth. Add sugar and vanilla.
Continue beating until sugar is well blended and spreadable.
Frost cake and garnish with nuts if desired.