Zucchini-Nut Cake

Ingredients:

3 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup cinnamon

1 1/2 cup granulated sugar

1 1/2 cup brown sugar

3 eggs, beaten

1 1/2 cup cooking oil

1 teaspoon vanilla

1/2 cup applesauce

2 1/3 cups zucchini, shredded

1 cup raisins

1 1/2 cup walnuts or pecans

Ingredients for Icing:

1/2 cup margarine

1/3 cup confectioners sugar

1 teaspoon cinnamon

1/2 teaspoon vanilla

3/4 cup brown sugar

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients except flour.  Mix until smooth. Stir in flour, adding a little more oil if needed.

Spray two loaf pans with cooking spray. Fill each pan 1/2 full with batter. Bake at 350 degrees for 40-60 minutes. Check by inserting knife into center of cake to see if knife comes out clean.

Cool loaf (in pan) for 15-20 minutes, while preparing the icing.

In a microwaveable bowl, combine margarine, confectioners sugar, cinnamon and vanilla. Heat until about half melted and then add brown sugar.  Continue heating until all ingredients are melted.  Stir well and drizzle over cakes. Let finish cooling for another 45 minutes.

ZUCCHINI-CHOCOLATE CHIP CAKE

Ingredients:

Use same recipe as above, but reduce nuts to 1/2 cup and add 1 1/2 cups chocolate chips. This gives you a totally different texture and taste.