Yield: 8 servings
Measure | Ingredient |
---|---|
1½ cup | Flour |
1½ teaspoon | Baking powder |
½ teaspoon | Baking soda |
1½ teaspoon | Ground cinnamon |
1 teaspoon | Ground nutmeg |
1 \N | Egg |
1 teaspoon | Vanilla extract |
¼ cup | Margarine, melted |
¼ cup | Plus (see next ingredient) |
2 tablespoons | Sugar |
1 cup | Coarsley shredded unpeeled zucchini |
2 smalls | Sweet apples, peeled and coarsley shredded |
¼ cup | Raisins |
Preheat oven to 350. In a large bowl, combine flour, baking powder, baking soda, and spices. In another bowl, combine egg, vanilla, margarine, and sugar. Beat with a fork until well blended. Stir in zucchini, apples, and raisins. Add zucchini mixture to dry ingredients, stirring until all ingredients are moistened. Spread batter in a 8 inch round nonstick cake pan that has been sprayed lightly with nonstick cooking spray. Smooth the top of the cake with the back of a spoon. Bake 35 minutes until toothpick comes out clean.
Cool in pan on wire rack.
Per serving: 4g protein, 7g fat, 36g carb., 208mg sodium, 34mg chol., 217 calories.
Submitted By CAROLYN SHAW On 09-29-94