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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups flour |
1 cup graham wafer crumbs |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon allspice |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
3 cups grated unpeeled zucchini |
1 cup chopped walnuts |
1 1/2 cups vegetable oil |
2 cups brown sugar |
4 eggs |
2 tablespoons butter or 2 tablespoons margarine |
1 cup icing sugar |
2 tablespoons lemon juice |
Directions:
1. Combine first 7 ingredients.
2. Add zucchini& nuts& toss lightly.
3. In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
4. Add crumbs& zucchine mixture; beat& blend well.
5. Pour into a greased 10 bundt pan or a large tube pan.
6. Bake at 300 for 1 hour and 10 minutes or until cake tests done.
7. Remove from pan; cool and glaze.
8. Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
9. Drizzle over cooled cake.
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