Title

Zucchini Cake

Subject

flour

salt

baking soda

baking powder

nutmeg

egg

sugar

cooking oil

orange rind

Rice Krispies

zucchini squash

confectioners' sugar

lemon juice

Description

Card 1 Front:

ANNUAL COOKBOOK
SUPPLEMENT
WISCONSIN STATE JOURNAL—Sunday, September 5, 1976

Cakes

Second in category

Zucchini Cake

Two cups flour
One-half teaspoon salt
One teaspoon baking soda
One teaspoon baking powder
One-half teaspoon nutmeg
One egg, beaten
One cup sugar
Two-thirds cup cooking oil
Two teaspoons grated orange rind
One-half cup Rice Krispies
Two cups of ground zucchini squash
(unpeeled)
*Frosting

Measure flour by dip-level-pour
method or sift.
Blend flour, salt, baking soda, baking
powder and nutmeg. Set aside.
Beat egg. Add sugar gradually. Add
oil, orange rind, Rice Krispies and
zucchini.
Blend in dry ingredients and pour into
greased and floured 8 by 8-inch pan.
Bake in preheated moderate oven (350
F.) 45 minutes or until done. (It some-
times takes longer). Frost while warm.

*FROSTING
One and one-half cups confectioners'
sugar

Enough lemon juice to allow easy
spreading
Spread frosting thinly over cake.

NOTE: Zucchini peel does not change
the taste and gives interesting green
flecks. Red cherries and nuts may be
added to make a Christmas cake. This
is an original recipe.

SECOND PLACE: Sister Mariquita
Luby, Hillsboro.

[Handwritten margin note, left side, reading bottom to top:]
Nice, but nuts are tastier than Krispies, which get soggy & tough. Carolyn
Harrington

Card 1 Back:

Nature's
Toothbrush Fresh
Sweet Cider

Cheese & Pure Honey
Sausage

HOME GROWN—FRESH PICKED
APPLES

This year's crop from our own or-
chards. Enjoy them at their finest.

Available by
the pound, peck,
bu. or truckload

HALVERSON'S ORCHARD &
FARM
MARKET

---

# Zucchini Cake

*Second Place — Wisconsin State Journal Annual Cookbook Supplement, September 5, 1976*
*Recipe from the kitchen of Sister Mariquita Luby, Hillsboro*

## Ingredients

### Cake

- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1 cup sugar
- 2/3 cup cooking oil
- 2 tsp grated orange rind
- 1/2 cup Rice Krispies
- 2 cups ground zucchini squash (unpeeled)

### Frosting

- 1 1/2 cups confectioners' sugar
- Enough lemon juice to allow easy spreading

## Instructions

### Cake

1. Measure flour by dip-level-pour method or sift.
2. Blend flour, salt, baking soda, baking powder, and nutmeg. Set aside.
3. Beat egg. Add sugar gradually. Add oil, orange rind, Rice Krispies, and zucchini.
4. Blend in dry ingredients and pour into a greased and floured 8×8-inch pan.
5. Bake in a preheated moderate oven (350°F) for 45 minutes or until done. (It sometimes takes longer.)
6. Frost while warm.

### Frosting

1. Combine confectioners' sugar with enough lemon juice to allow easy spreading.

### Assembly

1. Spread frosting thinly over warm cake.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

September 5, 1976

Contributor

Sister Mariquita Luby

Carolyn Harrington

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0009-20260629-0011

Coverage

Washington, US Wisconsin, US

Hillsboro