Orange Zucchini Cake

Recipe Ingredients

		Cake
1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Vegetable oil
2		Eggs
1/2 cup	20g / 0.7oz	All-bran cereal
1 1/2 teaspoons	7.5ml	Orange peel - grated
1 teaspoon	5ml	Vanilla
1 cup	237ml	Grated zucchini
1/2 cup	73g / 2.6oz	Nuts - chopped
		Frosting
3 oz	85g	Cream cheese - softened
1 tablespoon	15ml	Butter or oleo - softened
1/2 teaspoon	2.5ml	Orange peel - grated
1 1/2 cups	297g / 10oz	Confections sugar - sifted
		Milk if needed

Recipe Instructions

CAKE: In a large mixing bowl combine sugar, oil and eggs, beating until well blended. Add All-bran, orange peel and nuts. Add flour, mixed with Baking flour, Baking soda and salt. Blend well. Spread batter in a greased and floured 6x10x2 pan or baking dish.

Bake at 325F for 35 minutes or until tester inserted in center of loaf comes out clean. Cool completely.

FROSTING: In a small mixing bowl beat cream cheese, oleo and orange peel until light and fluffy. Gradually add the powdered sugar, beating until fluffy and spreading consistency. Add milk sparingly if needed. Cover top of cake (still in pan) with frosting.

Source:
Gail's Recipe Swap

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