This one makes the whole zucchini season for us!
Cake Ingredients
- 3/4 cup margarine
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 3/4 cup flour
- 1 1/2 tsp. baking powder
- 2 cups shredded zucchini
- 1 cup coconut
- 3/4 cup chopped walnuts
Frosting Ingredients
- 1 cup powdered sugar
- 1 1/2 Tbsp. melted margarine
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 1/2 Tbsp. milk
- 1 tsp. vanilla
Directions
Preheat oven to 350 degrees F and prepare a cookie sheet by either greasing well or spraying with no-stick spray.
Mix the first five ingredients until creamy. Blend in flour and baking powder until well incorporated and then fold in coconut, walnuts and zucchini. Spread evenly in the cookie sheet and bake about 20 minutes, or until cake springs back when touched near the middle.
While still quite warm, mix all frosting ingredients and spread on the cake.
Cool completely and cut into bar or diamond shapes.
By Margie Minard from Mount Vernon, OH
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