Zucchini Cake

Recipe adapted from the book Cakes and Cake Decorating, Step by Step

Yields: 1 loaf

Ingredients

1 medium zucchini, grated

1 medium carrot (or ⅔ cup baby carrots), grated

3 eggs, separated

½ cup brown sugar

2 tablespoon ground almonds (optional)

zest of 1 orange (or lemon), grated

1 cup self-rising flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Beat the egg yolk with sugar until fluffy and lighter colored.
3. Mix together the flour, cinnamon, nutmeg, and ginger.
4. Add dry ingredients to the wet. Stir in zucchini, carrots, and zest.
5. Beat the egg whites until they form stiff peaks. Fold into the batter.
6. Pour batter into a greased 9 in. x 5 in. loaf pan.
7. Bake for 55 - 60 minutes.
8. Let cool and enjoy!