Coconut Zucchini Cake

Eat your cake and get your veggies!

Yes, I still have zucchini coming out of my ears!  Not literally, but wow, who knew there are so many recipes of cakes, breads, and muffins that you can use for your zucchini?  Well, I had an idea; but I didn't think I would be making all of them within a few months.  I'm not complaining, zucchini is great!  I think I may try to come up with a cookie recipe on my own, so you'll have to check back later to see how it turns out.  

For this week, I made a Coconut Zucchini cake that my husband loved!  It's a very heavy cake, so have some friends to share it with.  I didn't put icing on it at first, and it tasted great...sometimes with a scoop of ice cream just made it better!  I did ice a few of the pieces of cake with cream cheese icing for the pictures, which actually made it taste more like a carrot cake...only better than carrot cake.

So, go raid your neighbor's garden of some zucchini...if you're my neighbor, just give me a shout!... and try this recipe.  You'll be so happy that you did! 

Recipe:
Coconut Zucchini cake
3 c. shredded zucchini (peeled)
3 c. sugar
1 1/2 c. oil
4 eggs
2 t. vanilla
3 c. flour
1 t. salt
2 t. baking powder
1 1/2 t. cinnamon
1 c. coconut
1/2 c. pecans (chopped)

Dirctions:
Combine eggs, sugar, oil and zucchini in a large bowl.  

In another bowl, sift dry ingredients together.

Add dry ingredients to the large bowl of wet ingredients a little at a time and stir together with a spoon until mixed well.  

Add vanilla, coconut and nuts and mix well.

Pour into an greased and floured 9x13 prepared pan... do we still call it greased and floured?  This is an old recipe, but couldn't think of what else to call it to make it sound healthier!

Bake at 350 degrees for 45 mins.

Enjoy yourself some zucchini!

Dee