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Orange Zucchini Cake

I CAME UP WITH this recipe one year to accommodate our plentiful zucchini crop. I used a carrot cake recipe and experimented until I got it right. It's a lovely cake with a tangy orange flavor - and the cream cheese frosting is a must. -Anne MacDonald, Alma, Quebec

8-10 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

1/2 cup golden raisins
1 cup boiling water
3/4 cup sugar
1/2 cup vegetable oil
2 eggs
1/2 cup All-Bran cereal
1-1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup thinly shredded zucchini
FROSTING:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon grated orange peel
1-1/2 cups confectioners' sugar
1/2 to 1 teaspoon water

Directions

Place raisins and water in a bowl; let stand for 5 minutes. Drain;
set raisins aside. In a bowl, combine sugar, oil and eggs; mix well.

2 of 2

Orange Zucchini Cake (continued)

Directions (continued)

Stir in cereal, orange peel and vanilla. Combine dry ingredients;
add to sugar mixture. mix well. stir in zucchini and raisins. Pour
into a greased 11-in. x 7-in. baking pan. Bake at 325° for 30-35
minutes or until a toothpick inserted near the center comes out
clean. Cool.
In a bowl, beat cream cheese, butter and orange peel until light and
fluffy. Gradually add sugar and water; beat until smooth. Frost
cooled cake. Refrigerate leftovers. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 358 calories, 16 g fat (4 g saturated fat), 55 mg cholesterol, 221 mg sodium, 52 g carbohydrate, 2 g fiber, 4 g protein.