Beat together the eggs, sugar & oil with a wooden spoon until well blended. Add vanilla. Mix together the flour, baking powder & seasonings & stir into the egg mixture. Ad zucchini & nuts & mix well. Grease a 9x13 baking dish with oil & spread the mixture in the pan. Bake in a preheated 350 oven for about 30 min. or until top springs back when lightly pressed. Let cool completely on rack. For frosting: With mixer on medium speed, beat cream cheese til smooth. Beat in sugar & milk, adding just enough sugar til mixture is spreadable. Stir in salt & vanilla. Spread frosting over cooled cake. Allow to set & then cut into bars. Recipe By : Squash: A Country Garden Cookbook Posted to EAT-L Digest 8 October 96 Date: Wed, 9 Oct 1996 03:44:25 -0500 From: LD Goss
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|Serving Size: 1 Serving (2576g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10471 (75%)|
|Amt Per Serving||% DV|
|Total Fat 1163.4g||1551 %|
|Saturated Fat 117.7g||588 %|
|Monounsaturated Fat 635.5g|
|Polyunsanturated Fat 346.4g|
|Cholesterol 2209.2mg||680 %|
|Sodium 1350.2mg||47 %|
|Potassium 1803.2mg||47 %|
|Total Carbohydrate 801.7g||236 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 783g|
|Protein 122.2g||175 %|
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Calories per serving: 13894
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