INGREDIENTS:
BATTER - 2 medium zucchini or 1 large one
- 2 1/2 cups of flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnimon
- 1/2 teaspoon ground cloves
- 3 eggs
- 1/2 cup vegetable oil
- 1 1/3 cups sugar
- 1 teaspoon almond extract
- 1/2 cup orange juice (optional)
LEMON ICING - Powdered sugar
- Milk
- Lemon juice
| BATTER - Preheat oven to 350 degrees.
- Shred zucchini, you need about 1 1/2 cups. Set aside.
- In a large bowl mix flour, baking powder, baking soda, salt, cinnamon and cloves. Set this bowl aside.
- In a mixing bowl beat eggs on #4.
- Stir in oil, sugar, orange juice, almond extract and zucchini.
- Add your dry ingredients.
- After everything is mixed well pour into an ungreased pan or into paper cupcake holders.
- Bake for 35-40 minutes or until done.
LEMON ICING
- This icing is basically your choice. if you want a lot of it then i suggest maybe two cups of the powdered sugar. if you want less then only one cup.
- Add a tablespoon of milk at a time until you get the consistence you want.
- Add lemon juice until you get the flavor you desire.
- Drizzle icing on top of cake and enjoy
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