Zucchini Cake

                                                                                                                                                         
I got this recipe from a friend back in 1982. It is a delicious spice-style cake. It can be frosted with the sour cream frosting, it can be left plain, or sprinkled with powdered sugar.

Zucchini Cake

2 1/4 cups sugar
1 cup olive oil
1 Tablespoons vanilla
3 eggs
2 cups peeled and grated zucchini, packed*
3 cups sifted unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 cup raisins (optional)
1 cup nuts (optional)

Sour Cream Frosting:

2 1/2 cups powdered sugar
1/3 cup sour cream, room temperature
1/4 cup butter, softened
3/4 teaspoon vanilla
For frosting:
Combine all ingredients and beat for 2 minutes until creamy and spreadable.

Preheat oven to 350F degrees.
In large bowl, combine sugar, oil, vanilla, and eggs. In a medium bowl, combine flour, baking powder, cinnamon, cloves, and nutmeg. Add dry ingredients to batter and mix well. Stir in raisins and nuts, if used. Pour into a greased Bundt pan and bake at 350 degrees for 50-60 minutes, till tests done with a toothpick. Let cool in pan for 10 minutes before inverting onto cooling rack. Sprinkle with powdered sugar or frost with the Sour Cream Frosting. Keep leftovers covered in refrigerator. Freezes well.
*This can be made in two 8" x 4" pans, or into muffins, or into small loaf pans. You can frost these items or leave them as is.*Zucchini can be chunked and then placed in a blender or food processor and pureed before adding to recipe if you do not want to be able to see the veggie in your cake.