Recipe: Zucchini Cake

[Guest guest]

I made it with only 2 round pans, no nuts (friend is allergic) and

frosting #1. It was great! Enjoy

 

 

Zucchini Cake

from - http://dolphyn.com/recipes.htm

 

Blend in a food processor, in the order given:

9 oz tofu (firm, but not rock-solid)

1 Tbs dry egg replacer or cornstarch

1 cup oil

1 Tbsp vanilla

1 cup sugar

1 cup honey

 

Add and stir:

1 pound grated zucchini

 

Mix together and fold in:

3 cups flour

1 1/2 tsp baking powder

3 tsp baking soda

1 1/2 tsp salt

3 tsp cinnamon

 

Add:

2 cups chopped walnuts

 

Pour into three 9-inch round pans. (Grease and flour the pans or line

with waxed paper.)

Bake 40-45 minutes at 350°F.

 

FROSTING -- version 1

 

Cream together:

3 oz Tofutti brand " Better Than Cream Cheese "

2 tsp vanilla

 

Blend in gradually:

1 1/2 to 2 cups powdered sugar

 

FROSTING -- version 2

 

Blend in a food processor:

7 oz tofu (firm, but not rock-solid)

1 tsp vanilla

Maple syrup to taste

 

Add:

1/4 cup margarine

 

Blend just a little more. This is best if the margarine is mostly, but

not completely, blended into the frosting. It also tastes best about 1

day after it is made.