Almond Zucchini Cake

Written by Published on in Cake

This cake can be frozen and glazed after thawing.

Ingredients

  • CAKE:
  • 4 eggs
  • 3 c sugar
  • 1 c veggie oil
  • 1 tsp almond extract
  • 3 c flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 c finely grated zucchini (if zucchini skin is thick, remove before grating, otherwise leave skin on)
  • 1 c ground almonds
  • GLAZE:
  • 1 1/2 c icing sugar
  • 2 tbsp milk
  • 1 tsp almond extract

Directions

  • Heat oven to 350F
  • Grease and flour 10″ tube pan
  • In a mixer, beat the eggs until thick and light colored
  • Gradually add the sugar 1/4 c at a time beating well after each addition.
  • Stir in oil and almond extract
  • Blend in dry ingredients until smooth
  • Stir in zucchini and ground almonds
  • Pour batter into pan and bake for 1 hr.  Check doneness with skewer. If still really wet, bake for up to another 15 min.
  • Cool in pan for 15 min.  Remove from pan and completely cool on a rack.
  • Mix glaze ingredients together and drizzle glaze over top of cooled cake.
  • Enjoy

Thanks to https://food.com

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