|Sugar||2⁄3 Cup (10.67 tbs)|
|Unsifted flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Zucchini||3⁄4 Cup (12 tbs), diced (Not Shredded)|
Beat sugar, margarine, and egg together.
Mix dry ingredients together; add alternately with milk.
Stir in zucchini; mix well.
Spread very thin on a greased and floured cookie sheet.
Bake at 350Â° until lightly browned and cake tests done.
Pour icing (below) over cake while hot; bake at 400Â° until top begins to bubble.
Remove and cool; cut into squares.
Serving size: Complete recipe
Calories 1570 Calories from Fat 335
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 9.3 g46.4%
Trans Fat 0 g
Cholesterol 226.5 mg75.5%
Sodium 794.6 mg33.1%
Total Carbohydrates 288 g95.9%
Dietary Fiber 24.8 g99.3%
Sugars 143.9 g
Protein 39 g78.1%
Vitamin A 33.5% Vitamin C 26.4%
Calcium 64.8% Iron 52.4%
*Based on a 2000 Calorie diet