If time is short, bake a pan full of moist, flavorful sweet bites. Dessert is served or snack time is taken care of. Share with friends, coworkers, or cut and freeze for an icy-cold foundation for a scoop of ice cream. As zucchini comes on in the garden, plan on shredding some for freezing. Just thaw, drain and add to cookie or bar dough for an added boost of moisture and goodness.
1-2/3 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
2 cup grated zucchini, if frozen-drain
3/4 cup grated or shredded carrots
3/4 cup oatmeal, raw (not cooked)
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease jelly roll pan.
(I sometimes bake this in a greased 13×9 Pyrex dish. It takes longer to bake, makes a thicker cake.)
Beat together sugar, oil, eggs, vanilla.
Sift together flour, salt, baking soda, baking powder, and cinnamon.
Add dry to wet and blend well. Add in zucchini if it was frozen, drain it first. Add carrots or if you don’t want carrots use that much more zucchini. Stir in oats and nuts.
Spread in prepared pan. Bake jelly roll pan for 15-20 minutes or until toothpick in center comes out clean. Or bake 13×9 for about 30 minutes. When done, cool completely.
Frost with: 1/2 cup butter, 2 teaspoons vanilla, 2-1/2 cups powdered sugar and 3 ounces softened cream cheese.
Beat together till it forms a spreadable frosting.