Tuesday, August 24, 2010

Zucchini Snack Cake

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Now on to the food.

We had a minor miracle this week in regards to our garden. We planted a zucchini plant and it was growing and growing, but NO ZUCCHINI were growing! We had lots of blossoms, but no zucchini. Frustrating! I had visions of zucchini pizza and oven fried zucchini and lots of baked good with hidden zucchini to freak out my kids. I had all these plans, a huge zucchini plant and no stinkin' zucchini!

Well, last week I came home from work and saw 2 humongous zucchini sitting on the counter. WHAT?!?! Where did those come from? SO exciting! Our plant finally produced when we had pretty much given up all hope!

It's a lot like life isn't it? We need keep going about our business, diligently watering our plants and when we least expect it....miracles.

Frosted Zucchini Snack Cake


  • 3/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 cups shredded zucchini
  • 2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk


  1. In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine four and baking powder; gradually add to the creamed mixture. Stir in zucchini.
  2. Spread into a greased 9x13 baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a bowl, combine sugar and cinnamon. Stir in butter, vanilla and enough milk until frosting reaches spreading consistency. Frost cake when fully cooled.

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  1. Yay for zucchini! This cake looks so scrumptious!

  2. YUMM-O...this looks so good that all it needs is a big glass of cold milk


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