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Orange Zucchini Cake
| Ingredients | |||
| ---CAKE--- | |||
| 1 | cup | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | |
| 1/2 | teaspoon | nutmeg | |
| 3/4 | cup | sugar | |
| 1/2 | cup | vegetable oil | |
| 2 | each | eggs | |
| 1/2 | cup | all-bran cereal | |
| 1 1/2 | teaspoon | orange peel, grated | |
| 1 | teaspoon | vanilla | |
| 1 | cup | zucchini, grated | |
| 1/2 | cup | nuts, chopped | |
| ---FROSTING--- | |||
| 3 | oz | cream cheese, softened | |
| 1 | tablespoon | butter or oleo, softened | |
| 1/2 | teaspoon | orange peel, grated | |
| 1 1/2 | cup | confections sugar, sifted | |
| 1 | milk, if needed | ||
Directions: | |||
| CAKE: In a large mixing bowl combine sugar, oil and eggs, beating until well blended. Add All-bran, zucchini, orange peel and nuts. Add flour, mixed with baking powder, baking soda and salt. Blend well. Spread batter in a greased and floured 6x10x2 pan or baking dish. Bake at 325 degrees for 35 minutes or until tester inserted in center of loaf comes out clean. Cool completely. FROSTING: In a small mixing bowl beat cream cheese, oleo and orange peel until light and fluffy. Gradually add the powdered sugar, beating until fluffy and spreading consistency. Add milk sparingly if needed. Cover top of cake (still in pan) with frosting. | |||
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