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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I got this recipe from one of the ladies I used to work with long ago (sorry, can't remember who). I like the idea of using All-Bran in the recipe, to make the cake somewhat healthier. Of course, I undo all the healthy goodness , when I ice this cake with cream cheese frosting! Ingredients:
1 cup flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
3/4 cup sugar |
1/2 cup vegetable oil (or canola oil) |
2 eggs |
1/2 cup all-bran cereal |
1 1/2 teaspoons orange peel, grated |
1 teaspoon vanilla |
1 cup zucchini, grated |
1/2 cup nuts, chopped (i like pecans) |
Directions:
1. Preheat oven 325*. Grease and flour a 11 x 7 pan.
2. Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Set aside.
3. In a large bowl, beat the sugar, oil and eggs until well mixed. Stir in the All-Bran, orange peel and vanilla. Add the flour mixture, zucchini and nuts, mixing well. Spread evenly in prepared pan.
4. Bake 325* for 20-25 minutes (check for doneness with toothpick).
5. Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake).
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