Have Zucchini, Need Zucchini Bread 75

Damsel in dis Dress

I just picked some yellow squash for the first time in 5 or 4 days because of the heat. They averaged 26 ounces each, and had tough skins and seeds. I peeled and grated one and stirfried it for supper. (Yum.)

Here's my recipe for zucchini cake. It has 50% more zuke than most zucchini bread recipes. It's still a little too warm in the house to use the oven, so I may try baking one outside in the Nesco roaster.

If the skins are really tough, peel them. If just kind of tough, don't bother. Shred them seeds and all for baking; pretend the seeds are nuts. (I removed most of the seeds from my supper.)

This is very good served warm (not hot though, for some reason) without any frosting:

Bob's Zucchini Cake

1 cup whole wheat flour 1 cup all purpose flour 2 cups sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1/2 tsp. ground allspice

3 cups grated zucchini 1 cup oil 4 eggs

Combine all dry ingredients in a large bowl. Add the eggs, oil, and zucchini and beat well. Pour into greased 9x13 pan and bake in 325¼ oven for about 45 to 50 minutes.

-- Best regards, Bob