Zucchini-Geranium Cake


Zucchini-Geranium Cake

¾ cup butter
½ cup granulated sugar
½ cup brown sugar, firmly packed
zest of one lemon
2 eggs
1 teaspoon vanilla
1/3/4 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¾ cup flaked coconut
¾ cup dates
¾ cup raisins
2 cups coarsely shredded zucchini
30 scented geranium leaves (mix of lemon and peppermint-scented, if possible)

Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add the lemon zest. Beat the eggs with the vanilla. Fold into creamed mixture.

In a separate bowl, stir together the flour, salt, and baking powder. Gradually add dry ingredients to the creamed mixture. Mix in the coconut, dates, raisins, and zucchini. Stir until well blended. Grease and flour a 15”x19”x2” baking pan. Place geranium leaves on the bottom of pan. Pour batter over leaves. Bake in the preheated oven for 35-40 minutes, or until a knife inserted into the center of the cake comes out clean. Unmold cake on serving plate. Remove geranium leaves. Drizzle the glaze over the warm cake. Sprinkle the pecans on top. Let cool, and cut into bars.


1 Tablespoon butter, melted
2 Tablespoons milk
¼ teaspoon nutmeg
1 cup confectioners’ sugar
1 teaspoon vanilla
1 cup chopped pecans

To prepare glaze, combine the melted butter, milk, vanilla, nutmeg, and confectioners’ sugar in a medium-sized bowl.