Zucchini - yogurt cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 3 | Eggs | |
| 1¼ | cup | Packed brown sugar |
| ¼ | cup | Honey |
| ¾ | cup | Cooking oil |
| ½ | cup | Plain or vanilla yogurt |
| 1½ | cup | Shredded unpeeled zucchini |
| 1 | cup | Chopped walnuts |
| ½ | cup | Finely diced banana |
| 1 | teaspoon | Grated orange peel |
Directions
Stir together flour, baking powder, spices, soda, and salt. Set aside. In large bowl of mixer beat eggs until light. Gradually beat in sugar and honey until mixture is light and fluffy. Slowly beat in oil. At low speed of mixer or with rubber spatula stir in flour mixture alternately with yogurt. Lightly but thoroughly stir in zucchini,walnuts, banana, and orange peel. Turn batter into greased, floured 9-10 inch fluted tube pan. Bake in preheated 350 F oven 50-60 minutes,then invert on rack and remove from pan. Cool completely.
Spread with Cream Cheese Honey Glaze or confectioner's sugar.
Origin: Hearth and Home Companion Shared by: Sharon Stevens Submitted By ROBERT MILES On 06-13-95