Zucchini Cake

Ingredients

• 3 large eggs*
• 1 ½ cups (375mL) sugar*
• 1 1/4 cups (310mL) non-hydrogenated soft margarine
• 3 cups (750mL) flour*
• 2 teaspoons (10mL) cinnamon
• 1 teaspoon (5mL) salt
• 1 teaspoon (5mL) baking powder*
• 1 teaspoon (5mL) baking soda*
• 3 cups (750mL) zucchini, shredded
• 1 ½ cups (375mL) raisins
• 1 cup (250mL) walnuts or pecans, chopped
• 2 teaspoons (10mL) vanilla

Preparation

Preheat oven to 350*F (180*C). Prepare two 9x5” (22.5x12.5cm) loaf pans by coating with Olivina Margarine and flour; tap lightly to remove excess flour.
In a mixer, mix Olivina Margarine and sugar until creamy and smooth. Add eggs and mix well.
In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, zucchini, raisins and nuts.
Add flour mixture to egg mixture and combine well, add vanilla. Pour into prepared pans 3/4 full. Bake at 350*F (180*C) for 1 hour and 15 minutes or until a toothpick comes out clean, let cool in pans 10 minutes, remove and cool on cake rack.

* We recommend Selection and Irresistibles products.

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