Recipe: Spicy Zucchini or Carrot Cake with Lemon Swirl Frosting (1989)

SPICY ZUCCHINI CAKE

1/3 cup boiling water
2 cups finely chopped zucchini (about 3 medium)*
2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 cup chopped nuts
Lemon Swirl Frosting (recipe follows)

Heat oven to 350 degrees F. Grease and flour rectangular pan, 13 x 9 x 2 inches.

Pour 1/3 cup boiling water on zucchini in large bowl. Beat in remaining ingredients, except Lemon Swirl Frosting, on low speed, scraping bowl constantly, 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes; cool.

Frost with Lemon Swirl Frosting. Refrigerate any remaining cake.

LEMON SWIRL FROSTING

1 (3 ounce) package cream cheese, softened
4 cups powdered sugar
1/2 cup margarine or butter, softened
2 to 3 teaspoons grated lemon peel
About 3 tablespoons lemon juice
1 teaspoon vanilla

Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 teaspoon at a time.

VARIATION:

*SPICY CARROT CAKE:
Substitute 2 cups finely shredded carrots (about 4 medium) for the zucchini.

Makes 16 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Summer Fresh Fruits and Vegetables, General Mills Inc., 1989