So MANY zucchinis in the garden this year that I've begun inventing recipes for them!
ZUCCHINI
NUTMEG CAKE
1 cup
finely grated zucchini: include the liquid (I used part of a large zucchini.)
¼ cup butter
at room temperature
¼ cup
shortening at room temperature
1 cup
packed brown sugar
½ tsp
vanilla
2 eggs
2 cups
all purpose flour
2 tsp
nutmeg
1 tsp baking
soda
1 tsp
baking powder
¼ tsp
salt
¾ cup
buttermilk
For
frosting:
¼ cup butter at room
temperature
1 cup packed brown sugar
2 tbsp cream
1
cup unsweetened coconut
1. Grease a 13x9 pan.
2. Grate zucchini and set aside.
3. Start oven preheating to 350.
4. In a large bowl, cream butter, shortening,
and brown sugar together.
5. In a smaller bowl, stir together
flour, nutmeg, soda, baking powder, and salt.
6. Beat eggs into large bowl with the
butter mixture.
7. Beat in vanilla and zucchini.
8. Alternately beat in flour mixture and
buttermilk.
9. Pour into greased pan and bake for 35
minutes. Do not open to test until 35
minutes are up.
10. While cake is baking, prepare the frosting:
a. Cream butter, brown sugar, and cream.
b. Mix in coconut.
11. As soon as cake is done, turn off
oven and turn on broiler. Rack should be
close to broiler.
12. Immediately after, spread frosting on
cake.
13. Broil for one minute until frosting bubbles
and turns light brown. WATCH CAREFULLY!
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