RECIPES

·         2 1/2 cups all-purpose flour                                          1 1/2 sticks butter (6 ounces)

·         1 1/2 cups light brown sugar, packed                           1 cup quick-cooking oats

·         3 large eggs                                                                   2 teaspoons baking powder

·         1 1/2 teaspoons vanilla                                                  1 teaspoon baking soda

·         3/4 cup buttermilk                                                         1 teaspoon salt

·         2 cups shredded zucchini                                               1 teaspoon ground cinnamon

·         3/4 cup chopped walnuts or pecans                              ½ teaspoon ground nutmeg

Grease and flour a 10- to 12-cup bundt cake pan. Heat oven to 325°.In a bowl, combine the flour, oats, baking powder, soda, salt, and spices; set aside. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients. Stir in shredded zucchini and nuts. Spoon into the prepared baking pan.Bake for 65 to 75 minutes, or until golden brown and a cake tester or toothpick inserted in center comes out clean. Cool on a rack for 10 minutes; invert onto a serving plate to cool completely. Glaze or dust with powdered sugar.