Bounty from a garden…

thanks to Tim and Val.  My son in law’s brother and his wife.  I will shred the zucchini and put it in the freezer for now.
I am not fond of zucchini cooked as a vegetable but it makes a really good bread or cake.  Recipe from Cooks.com.
 

Ingredients

• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9 inch round cake pans.
2. In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
3. In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
4. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans. Stack and frost into a 3 layer cake using Cream Cheese Frosting.
5. To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner's sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake layers.

Beth