Zucchini Almond Cake

• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 3 cups sugar
• 1 1/4 cups oil
• 1 teaspoon almond extract
• 3 cups finely grated peeled zucchini
• 1 cup ground almonds
• GLAZE
• 1 1/2 cups icing sugar
• 2 tablespoons milk
• 1/4 teaspoon almond extract
• 1/4 cup toasted sliced almonds

1. Preheat oven to 350u0b0F.
2. Grease well and flour 10" tube pan.
3. Sift together Flour,baking powder,baking soda,and salt.
4. In a large bowl, beat eggs until thick and light colored.
5. Gradually add sugar 1/4 cup at a time beating well after each addition.
6. Stir in oil and almond extract.
7. blend in dry ingredients, mixing until smooth.
8. Stir in zucchini and almonds.
9. pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
10. spread with almond glaze.
11. FOR GLAZE:.
12. stir together icing sugar,milk,and extract until smooth.
13. spread over top of cooled cake.
14. Let icing run down sides of cake.
15. Sprinkle top with toasted almonds.

flour, baking powder, baking soda, salt, eggs, sugar, oil, almond, zucchini, ground almonds, icing sugar, milk, almond, almonds

Taken from www.food.com/recipe/zucchini-almond-cake-117689 (may not work)