Sourdough Zucchini Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Sourdough starter||1⁄2 Cup (8 tbs)|
|Zucchini||1 1⁄2 Cup (24 tbs), grated|
|Cinnamon||2 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Unsifted flour||2 Cup (32 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Cream shortening and sugar; beat in eggs.
Stir in sourdough starter, zucchini, and spices.
Mix salt, soda, and sugar; sprinkle over batter, and stir in.
Add flour and stir until smooth; add raisins and walnuts, stir well.
Pour into greased and floured 9 x 13 x 2 inch pan.
Bake at 350Â° for 35 to 40 minutes, or until it tests done.
Frost with very thin lemon glaze icing.