|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.