Zucchini Cake

Name: Zucchini Cake
Ingredients: 3 eggs; 1-1/2 cups Chatfield's Date Sugar; 1/2 cup Xylitol; 1 cup oil; 1 tbsp vanilla extract; 2 cups whole wheat flour; 1 tbsp cinnamon; 2 tsp baking soda; 2 cups loosely packed zucchini ( (grated coarsely with the skin on)); 1 tsp salt; 1/4 tsp baking powder; 1 cup chopped nuts

Course

Cakes & Cupcakes

Servings

Ingredients

3 eggs
1-1/2 cups Chatfield's® Date Sugar
1/2 cup Xylitol
1 cup oil
1 tbsp vanilla extract
2 cups whole wheat flour
1 tbsp cinnamon
2 tsp baking soda
2 cups loosely packed zucchini (grated coarsely with the skin on)
1 tsp salt
1/4 tsp baking powder
1 cup chopped nuts

Course

Cakes & Cupcakes

Servings

Ingredients

3 eggs
1-1/2 cups Chatfield's® Date Sugar
1/2 cup Xylitol
1 cup oil
1 tbsp vanilla extract
2 cups whole wheat flour
1 tbsp cinnamon
2 tsp baking soda
2 cups loosely packed zucchini (grated coarsely with the skin on)
1 tsp salt
1/4 tsp baking powder
1 cup chopped nuts

Instructions

Add the Chatfield’s Date Sugar, Xylitol, oil and vanilla to 3 eggs beaten frothy.
In a separate bowl, mix the flour, cinnamon and baking soda well and add to the egg mixture.
Mix and stir in the zucchini, salt, baking powder and nuts. Grease a 13”x9”x2” cake pan.
Bake at 350F for approximately 35 minutes or until a toothpick comes out clean.