Submitted by: Charlein Steele-Ramsey
2 cups unpeeled, grated, Sichler Farms zucchini
squash (2-3 medium)
2 cups sugar
1 ¼ cups oil
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
¼ teaspoon ground clove
¼ teaspoon allspice
½ teaspoon salt
1 cup pecan nuts (optional)
Sift together flour, baking soda, baking powder and seasonings. Set aside.
Combine zucchini, sugar, eggs and oil.
Gradually add dry ingredients to zucchini mixture and mix thoroughly. Add nuts.
Pour batter into greased and floured 10-inch tube or bundt pan.
Bake at 375 degrees for 40 to 50 minutes.
Let cake cool completely before adding a topping. Sprinkle with powdered sugar or make a powdered sugar glaze.