When we plant our garden, we can always rely on the fact that nothing but nothing seems to kill a zucchini squash plant. Zucchini plants are amazing in that you can check on them one day and find nothing and seemingly overnight, giant squash grace your garden.
A favorite way to eat zucchini is cut in large chunks and sauteed until hot but still with a bit of crisp to it with lots of garlic, salt, pepper, and diced tomato. As the summer zucchini harvent goes on, however, savory uses of zucchini can get wearing. I found this recipe in my wanderings today and it sounds like a good alternative to either savory versions of zucchini bread.
Citrus Zucchini Cake with Cream Cheese Frosting
1 box lemon cake mix
4 eggs, slightly beaten
2 cups zucchini, peeled and grated (I leave the peel on but that's just a preference)
4 ounce package instant lemon pudding mix
1 tablespoon lemon zest
1 tablespoon orange zest
Mix all the cake ingredients together until well combined but not over beatened. Spread into a 9 x 12" baking pan. Bake at 325 for approximately 40-45 minutes. Remove from oven and cool completely on a wire rack.
Frosting
3 tablespoons butter, softened NOT melted
3 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
1 teaspoon (approximately) fresh lemon juice
Cream together butter and cream cheese. Add powdered sugar and beat in well. Add lemon juice, vanilla and zest and combine. Frost cooled cake.
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