Yummy Spiced Cake

I love using zucchini in breads and cakes. It adds a lot of flavor and of course its good for you too!

This recipe provides a thick, dense cake. It has a lovely mild cinnamon flavor.

The raisins plump nicely during the baking process, so you get a little bit of sweetness every few bites.

The walnuts stay pretty crisp.

I iced the cake with the Cream Cheese Glaze. The cream cheese really blends well with the zucchini.

I think this would be a great coffee cake alternative for a nice brunch or breakfast. I served it after dinner, so that worked too!

Zucchini Cake

4 Eggs

2 Cups Sugar

1 Cup Oil

3 ½ Cups All Purpose Flour

1 ½ Teaspoons Baking Soda

1 ½ Teaspoons Salt

¾ Teaspoon Baking Powder

1 Tablespoon Cinnamon

2 Cups Grated Zucchini

1 Cup Raisins

1 Cup Chopped Walnuts

1 Teaspoon Vanilla

Beat eggs, gradually beat in sugar, then oil. Combine dry ingredients, add to wet alternately with the zucchini. Stir in raisins, nuts and vanilla. Turn into greased and floured Bundt pan. Bake in a 350 degree oven for 55 minutes. Let stand 10 minutes, then invert and cool completely. Top cake with frosting if desired.