Wednesday, August 18, 2010

Zucchini Oatmeal Cake








  • 2 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 sticks butter (6 ounces)
  • 1 1/2 cups light brown sugar, packed
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 2 cups shredded zucchini
  • 3/4 cup chopped walnuts or pecans


Grease and flour a 10- to 12-cup bundt cake pan. Heat oven to 325°.
In a bowl, combine the flour, oats, baking powder, soda, salt, and spices; set aside. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients. Stir in shredded zucchini and nuts. Spoon into the prepared baking pan. Bake for 65-75 minutes.

7 comments:

The Finicky Frog said...

What a co-winki-dink! I just picked some zucchini and instant oatmeal up at the store!
God Bless Ya,
Heather

Jane (Frugal Fine Living) said...

This looks yummy! I wish we grew a vegetable garden this year, with lots of zucchini.

I love your blog, btw. I'm grabbing your blog button to add to my blog.

Jane

Treasures Evermore said...

I've got all those ingredients....and will make it this evening...looks devine.

Heather said...

Oh thankyou for posting a zuke recipe I have so many from my garden right now!! ~Love Heather

Miss Jen said...

Mmmmm..... this looks and sounds WONDERFUL!!

Love~ Jen ♥

Mary @ Neat and Tidy said...

This looks like a good one; thanks.

Love the new look of your blog!

Down On The Farm said...

That looks absolutely DELISH!!!!!

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