Serves: 30
Total Calories: 181

3/4 cup butter or margarine
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups flour
2 teaspoons baking powder
2 cups zucchini shredded unpared small if large, pare
1 cup coconut shredded
1 cup almonds finely chopped
* Part two.
1 1/2 cups powdered sugar
2 tablespoons milk
1/4 cup butter real, softened
1 teaspoon almond extract
1/2 teaspoon allspice ground
1/4 teaspoon nutmeg ground

Heat oven to 350° F. In medium bowl of electric mixer, beat butter or margarine and sugars until light and fluffy add eggs one at a time while continuing to beat. Add vanilla stir in flour and baking powder. Stir in zucchini, coconut, and almonds. Grease 1 15 x 10-inch jelly roll pan generously and sprinkle with flour. Spread batter evenly in pan and bake for 40 minutes cool in pan on wire rack. Prepare the following frosting.

Allspice Frosting:
*In small bowl of electric mixer, beat all ingredients until smoothly blended and light. Spread frosting over cooled cake and cut into squares.

Nutritional Facts:

Serves: 30
Total Calories: 181
Calories from Fat: 87

More Recipes from the Fresh from the Garden Cookbook:
Carrot Cupcakes
Mediterranean Date Shortcake
Zucchini Squares