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Zucchini Cake II
June 28, 2011

Excellent cake! My family really liked this cake, very moist, fluffy and full of flavor! I did use 1 cup whole white wheat flour and 1 cup AP flour, I also did half oil and half applesauce, then reduced the sugar to 1 cup(may reduce to 3/4 cup sugar- the icing will add the extra sweetness.) and left out the nuts. Mine was finished by 25 minutes, so make sure you watch it carefully. Everything else was followed exactly. I made 1/2 the recipe white chocolate cream cheese icing (from carrot cupcakes with white chocolate cream cheese icing- by BAKERAMA- from this site) to top it. It is so good! Great way to use up that zucchini! Oh, I peeled the zucchini before grating.

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