Zucchini Nutmeg Cake . . . and restorative waters

 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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