Zucchini Cake

My daughter make this zucchini cake today and it was delicious! We are planning on shredding up a lot of our surplus zucchini tomorrow and freezing it in 2 cup baggies to use in the winter in both this cake, some muffins with walnuts and raisins. I made a simple powdered sugar, vanilla and drops of milk icing and it is perfect! As you can see by the picture below, i didn't get to it in time before my family ate a bit of it.

The recipe is from The Family Homestead by Crystal Miller

Zucchini Cake

2 cups Sucanat (i used white sugar)
3 eggs
1 cup olive oil (i used melted vegetable shortening -was out of any kind of oil)
2 cups peeled and grated zucchini
1 T vanilla
3 cups whole wheat pastry flour (i used regular white unbleached)
1 t baking soda
1 t salt
½ t baking powder
1 T cinnamon

Preheat oven to 350. Spray a 9x13 inch pan with non-stick spray. With a mixer beat eggs until foamy. Add oil and Sucanat, zucchini and vanilla. Blend well. Add flour, soda, salt, baking powder and cinnamon. Pour into pan and bake for 1 hour.

While still warm spread a powdered sugar glaze over the top.