Carol L. Cain
Fresh Zucchini Cake
similar to carrot cake From: mcrae@cs.ubc.ca (Valerie McRae) 3 medium eggs 1¼ cups sugar 1 cup vegetable oil ¼ cup freshly sqeezed lemon joice 2 tsp grated lemon rind 1¾ cups shredded unpeeled zucchini (aobut 2 medium) 2 cups all-purpose flour 2 tsp baking soda 1 tsp salt ¼ tsp baking powder 1 cup coarsely chopped walnuts In medium bowl combine eggs, sugar, oil, lemon joice and rind. Beat by hand until well blended. Add zucchini, mixing well. Sift together flour, soda, salt and baking powder; stir into zucchini mixture. Fold in nuts. Pour into greased 9x13 baking pan. Bake in moderate oven (350°F) 45 - 50 minutes or until cake springs back when pressed lightly with tip of finger. Cool in pan. Cut into bars to serve.