Zucchini Yogurt Cake
Ingredients
2 C. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1 1/4 C. packed brown sugar
1/4 C. honey
3/4 C. cooking oil
1/2 C. plain or vanilla yogurt
1 1/2 C. shredded unpeeled zucchini
1 C. chopped walnuts
1/2 C. finely diced banana
1 tsp. grated orange peel
Cooking Instructions
Stir together flour, baking powder, spices, soda, and salt. Set aside. In large bowl of mixer beat eggs until light. Gradually beat in sugar and honey until mixture is light and fluffy. Slowly beat in oil. At low speed of mixer or with rubber spatula, stir in flour mixture alternately with yogurt. Lightly but thoroughly stir in zucchini, walnuts, banana, and orange peel. Turn batter into greased, floured 9-10 inch fluted tube pan. Bake in preheated 350 degrees oven for 50-60 minutes, then invert on rack and remove from pan. Cool completely. Spread confectioner’s sugar.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)