Recipe: Bertolli Zucchini Cake with Lemon Icing (using olive oil in cake and icing)

BERTOLLI ZUCCHINI CAKE
(DOLCE PANE CON ZUCCHINE)

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 zucchini, shredded, unpeeled
1 1/2 cups dark raisins
1 1/2 cups golden raisins
1 cup walnuts
2 teaspoons vanilla
1 cup Bertolli Extra Light Olive Oil
Lemon Icing (recipe follows)

Preheat oven to 350 degrees F. Grease 12 individual mini Bundt pans or two 9x5-inch loaf pans.

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 prepared pan(s).

Bake at 350 degrees F for 30-35 minutes for mini Bundt pans or 1 hour and 20 minutes for loaf pans, or until toothpick comes out clean. Remove cake from pan and set on rack to cool. Drizzle Lemon Icing on room temperature cake.

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 mini Bundt cakes or 2 loaf cakes
Source: Bertolli