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Recipe: Almond Zucchini Cake
Similar Categories: Almond, Zucchini, Cake
Almond Zucchini Cake
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 eggs
3 cups white sugar
1 1/4 cups cooking oil
1 teaspoon almond extract
3 cups almonds
3 cups grated zucchini
GLAZE
1 1/2 cups icing sugar (powder)
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted and sliced almonds
DIRECTIONS
Grease and flour a 10 inch tube pan. Mix flour, baking soda, baking powder
and salt together. In a large bowl; beat eggs until thick and light. Gradually
add sugar, a little at a time, beating well after each addition. Stir in oil and
extract. Blend in dry ingredients, mixing until smooth. Stir in almonds and
zucchini. Pour batter into pan. Bake in preheated 350ºF oven for 1 1/4 hours.
Cook in pan for 15 minutes. Remove from pan and cool on wire rack.
GLAZE
Mix icing sugar, milk and almond extract together; it will be thin. Drizzle over top
of cake letting it run down sides. Sprinkle with toasted almonds.
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 eggs
3 cups white sugar
1 1/4 cups cooking oil
1 teaspoon almond extract
3 cups almonds
3 cups grated zucchini
GLAZE
1 1/2 cups icing sugar (powder)
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted and sliced almonds
DIRECTIONS
Grease and flour a 10 inch tube pan. Mix flour, baking soda, baking powder
and salt together. In a large bowl; beat eggs until thick and light. Gradually
add sugar, a little at a time, beating well after each addition. Stir in oil and
extract. Blend in dry ingredients, mixing until smooth. Stir in almonds and
zucchini. Pour batter into pan. Bake in preheated 350ºF oven for 1 1/4 hours.
Cook in pan for 15 minutes. Remove from pan and cool on wire rack.
GLAZE
Mix icing sugar, milk and almond extract together; it will be thin. Drizzle over top
of cake letting it run down sides. Sprinkle with toasted almonds.
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