Dolce Pan con Zucchini

AuthorCalifornia Raisins
RatingDifficultyIntermediate
Yields12 Servings
Ingredients
 3 cups all-purpose flour
 1 ½ cups sugar
 3 tsp ground cinnamon
 1 tsp salt
 1 tsp baking powder
 1 tsp baking soda
 3 eggs
 2 tsp vanilla extract
 1 cup extra light olive oil
 3 cups shredded, unpeeled zucchini
 1 ½ cups California natural raisins
 1 ½ cups California golden raisins
 1 cup chopped walnuts
Lemon Icing
 1 ½ cups powdered sugar
 1 tsp lemon zest
 3 tbsp lemon juice
 1 tbsp extra light olive oil
Procedure
1

Heat oven to 350°F. In a large bowl, whisk together flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour over flour mixture and stir until thoroughly mixed. Pour batter into twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour batter into two greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from pans. In a small bowl, combine all icing ingredients. Drizzle over room-temperature cakes. Place cakes on individual plates and serve.

From: The Best of Food Digest, a Reader’s Digest Cookbook

CategoryCooking Method

Ingredients

Ingredients
 3 cups all-purpose flour
 1 ½ cups sugar
 3 tsp ground cinnamon
 1 tsp salt
 1 tsp baking powder
 1 tsp baking soda
 3 eggs
 2 tsp vanilla extract
 1 cup extra light olive oil
 3 cups shredded, unpeeled zucchini
 1 ½ cups California natural raisins
 1 ½ cups California golden raisins
 1 cup chopped walnuts
Lemon Icing
 1 ½ cups powdered sugar
 1 tsp lemon zest
 3 tbsp lemon juice
 1 tbsp extra light olive oil

Directions

Procedure
1

Heat oven to 350°F. In a large bowl, whisk together flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour over flour mixture and stir until thoroughly mixed. Pour batter into twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour batter into two greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from pans. In a small bowl, combine all icing ingredients. Drizzle over room-temperature cakes. Place cakes on individual plates and serve.

From: The Best of Food Digest, a Reader’s Digest Cookbook

Notes

Dolce Pan con Zucchini