Lesson learned. Don't knock it 'till you try it. Thanks for opening my mind (and my mouth Christine). Not you Amir, that would sound filthy. **Check out the notes for some additions made.
Rating: 4 forks out of 5
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1/2 cup margarine (I bought "Earth Balance")
1 cup white sugar
3/4 cup brown sugar
2 medium zucchinis grated
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons cinnamon
1/2 teaspoon nutmeg
2 cups all purpose flour
Pre-heat oven to 350°
Beat sugars, margarine and zucchini together with a hand mixer. Add the remaining ingredients (alternating them as you add them) and mix well.
Pour batter into a greased bundt pan and bake for 50-55 minutes. Allow cake to cool before removing from pan.
Don't just stare at it. Eat it. it's good.
Seriously. It's good.
This dessert was a hit at a gathering I was at. And why wouldn't it be? It was moist, flavorful and just plain awesome.
**My cousin Lori mentioned how this is a good way to sneak some veggies into a dessert. Kids tend to eat sugar anyhow, why not get some veggies in there too!