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

Ingredients

• 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
• FROSTING:
• 2 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter or margarine, melted
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

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.