Zucchini Spice Cake

Baking is therapeutic for me. I LOVE to bake. Some people might find adding zucchini to things like cakes kind of weird but it really does taste pretty good. This particular one is almost like a carrot cake.

I was a little scared at first to add the cloves in it, because I had used them before and didn't like the taste at all. It actually tastes pretty good in this so I just might have to change my mind.

It was pretty easy to whip up and it tasted pretty great. You can frost it but in my opinion it really doesn'

t need frosting.  I suggest giving it a try.

I got the recipe from allrecipes. com  

"I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, 
flake coconut, and walnuts or pecans are favorites."

Ingredients

3 cups grated unpeeled zucchini

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

2 cups white sugar

1 cup brown sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

4 eggs

1 cup unsweetened applesauce

3/4 cup vegetable oil

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
2. Place grated zucchini in a colander and set aside to drain.
3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
4. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.