Guest Chef: Anna Mae Huff, Tyrone

CAKE INGREDIENTS:

1 1/2 sticks butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 3/4 cups flour
2 cups zucchini, chopped
1 cup shredded coconut
1 tsp. vanilla

ICING INGREDIENTS:

1 cup powdered sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1 Tbsp. milk
1 1/2 Tbsp. butter, melted

CAKE DIRECTIONS:

Put butter, sugar, and brown sugar into a large mixing bowl to go onto an electric mixer. Start blending. Add eggs. After a few minutes, stop mixer and add half the flour. Resume mixing on slow setting, then increase speed as flour mixes in. Add half of the finely-chopped zucchini. Blend for a few minutes, then stop mixer and add the rest of the flour and zucchini. Resume mixing until well-blended. Then, evenly spread the mixture into a slightly-greased 9 x 13 pan. Bake in a pre-heated, 350-degree oven for about 40 minutes.

ICING DIRECTIONS:

In a small bowl, combine powdered sugar, cinnamon, vanilla, and milk. Stir in melted butter until no lumps remain.

Pour and spread the icing over the cake right after it comes out of the oven. The icing will melt into the cake. When cool, cut into bars.