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White Zucchini Cake



  • 3 eggs
  • 1 cup oil
  • 3 tsp. vanilla
  • 2 cups white sugar
  • 2 cups unpeeled shredded zucchini
  • 2 1/2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 cup raisins, cooked until plump, reserving water
  • 1 cup cranberries, quartered
  • 3/4 cup walnuts, cut in large pieces


Combine eggs, oil, vanilla, sugar and zucchini. Then add flour, soda, salt and baking powder. Beat well. Stir in raisins and water, cranberries and nuts. Mix until raisin water is well blended. Pour into greased and floured 9x13 inch pan and bake at 350 degrees F for 45 minutes. Frost with Cream Cheese Frosting.


Cream Cheese Frosting:


  • 1 package cream cheese (8 oz.)
  • 1/2 cup margarine
  • 2 cups powdered sugar


Cream cheese and margarine. Work in powdered sugar, beating until light and fluffy. Spread over cake.

By Robin from Washington, IA


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January 18, 20090 found this helpful

I was going to make this cake but in reviewing the recipe I noted that the raisins are cooked in water, reserving the water. There is no mention of how much water to cook the raisins in, or more important, how much water should be left to mix in after the raisins are cooked.

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