Grandma's Zucchini Cake

Name: Grandma's Zucchini Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 2 teaspoons baking soda; 237 milliliters chopped walnuts or pecans (my grandmother recommends black walnuts); 59 milliliters butter, room temperature; 2 teaspoons cinnamon (can sub 1 tsp with other spices such as allspice and nutmeg, go easy on the cloves though); 85 grams cream cheese, softened to room temperature (Philadelphia cream cheese recommended); 3 eggs; 473 milliliters flour; 118 milliliters golden raisins (optional); 473 milliliters white, granulated sugar; 1 teaspoon grated lemon zest (optional, my addition); 355 milliliters powdered sugar; 1 teaspoon salt; 1 teaspoon vanilla extract; 237 milliliters vegetable oil; 473 milliliters (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)

Grandma's Zucchini Cake is a vegetarian recipe with 20 servings. One serving contains 265 calories, 4g of protein, and 9g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have vanillan extract, lemon zest, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.