Healthy No-Bake Cookies Recipe

Zucchini Cake

Recipe by Kathy Oaks

Serves 16


  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 3/4 cups sugar
  • 2 eggs
  • 2 cups grated zucchini
  • 1/2 cup buttermilk, slowly add:
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup baking cocoa
  • 1 teaspoon mexican vanilla extract
  • 2 1/2 cups flour
  • 1 stick butter
  • 2/3 cup baking cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon mexican vanilla extract


Cream together butter, sugar, and oil. Beat in eggs until completely blended. Add rest of ingredients in order. Grease and flour a 9 x 13-inch pan and bake at 325∞F for 40 to 60 minutes.

Blend frosting together until it's nice and creamy and frost when cake is cooled. Enjoy.

Back to the May 2012 Newsletter

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