Preheat oven to 350 F. Peel zucchini, remove seeds and shred. *Press firmly in measuring cup. Drain off excess water. Set aside. Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center. Cool. Frosting: Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioners sugar and mix until smooth. Frost cake and top with nuts, if desired. Reprinted with permission from the Indiana Soybean Development Council. Meal-Master format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip
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|Serving Size: 1 Cake (3219g)|
|Recipe Makes: 1|
|Calories from Fat: 4347 (40%)|
|Amt Per Serving||% DV|
|Total Fat 483g||644 %|
|Saturated Fat 73.9g||369 %|
|Monounsaturated Fat 227.1g|
|Polyunsanturated Fat 156.3g|
|Cholesterol 3217.9mg||990 %|
|Sodium 8002.7mg||276 %|
|Potassium 4758mg||125 %|
|Total Carbohydrate 1542.6g||454 %|
|Dietary Fiber 35.5g||142 %|
|Sugars, other 1507.1g|
|Protein 180.4g||258 %|
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Calories per serving: 10947
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