Zucchini Oatmeal Cake

2 1/2 cups all-purpose flour
1/2 cup quick-cooking oats
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 1/2 sticks butter (6 oz)
1 cup light brown sugar, packed
1/2 cup sugar
3 large eggs
1 tsp vanilla
3/4 cup buttermilk
2 cups shredded zucchini
3/4 cup chocolate chips, raisins or chopped nuts

Combine the flour, oats, baking powder, soda, salt, and spices; set aside. In a separate bowl, cream butter and sugars until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients. Stir in shredded zucchini and chocolate chips. Spoon into a greased and floured bundt pan, tube pan or 2 loaf pans.

Bake at 325 for 65 to 75 minutes, or until golden brown or a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, remove from pan to cool completely. If desired, dust with 10x sugar or glaze with cream cheese glaze.


Cream Cheese Glaze

2 oz neuchafel cheese (light cream cheese), softened
1 cup 10x sugar
1 tsp vanilla
1 tsp milk, or enough for desired consistency

Stir together until smooth, drizzle over cake.


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