ZUCCHINI CAKE

3 cups flour
1 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
3 cups shredded, unpeeled zucchini
1 1/2 cups dark raisins
1 1/2 cups golden raisins
1 cup walnuts, chopped
2 teaspoons vanilla
1 cup Bertolli Extra light Olive Oil
Lemon Icing (recipe follows)

In a large bowl mix together the flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins and nuts.

In another bowl beat together the eggs, vanilla and olive oil. Pour over flour mixture and stir until thoroughly mixed. Pour batter into 12 greased individual mini Bundt pans* to 2/3 full.

Bake at 350 degrees F for 30-35 minutes or until toothpick comes out clean.

Drizzle Lemon Icing on room-temperature cake.

*Or pour batter into two (9x5-inch) loaf pans, baking at 350 degrees F for 1 hour and 20 minutes.

LEMON ICING

1 1/2 cups confectioner's sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon Bertolli Extra Light Olive Oil

In a small bowl, combine all icing ingredients.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated