Sophi’s Not-Chocolate Zucchini Cake

Jake’s grandma, Sophi Spitznagel, was a really good cook.  I was always impressed by her willingness to try new recipes well into her 70’s.  Sophi really enjoyed celebrating the bounty of her garden in the fall and this zucchini cake is one of my all-time favourites.  As per the lake requirements, this cake freezes really well, so you cake make it anytime, pop it into the freezer and pull it out as required.

INGREDIENTS

‍

  • ¾ c butter
  • ½ c brown sugar
  • ½ white sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1¾ c flour
  • ¼ tsp salt
  • 1½ tsp baking powder
  • ¾ c coconut flaked
  • ¾ c raisins
  • 2 c grated zucchini

Icing

  • ½ c butter
  • 1 c brown sugar
  • 2 c icing sugar
  • 1 c chopped walnuts
  • 2 tbsp. milk

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Cream butter and two sugars, beat in eggs, add dry ingredients and mix.  
  2. Coconut, raising and zucchini.
  3. Bake at 350° F for 25 minutes in a 9 x 13 pan.
  4. For the icing: boil and simmer butter and sugar for two minutes.  Whisk in the icing sugar and add the milk and half the walnuts. Sprinkle top with remaining walnuts.

TIPS & HINTS

This icing is very thick so add a bit more milk as required.