Zucchini Carrot Cake
1 carrot cake mix
1/3 cup unsalted butter, melted or oil
½ cup reduced fat milk
2 teaspoons vanilla
2 cups coarsely shredded zucchini
½ cup chopped nuts (optional)
½ cup powdered sugar for topping or cream cheese frosting
Preheat oven to 350°F. Spray the bottom of a 9" x 13" pan with non-stick vegetable spray. Combine the first 3 ingredients in a bowl and mix together. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla and 2 cups shredded zucchini, and nuts if desired. Pour into prepared pan.
Bake at 350°F for about 45 minutes or until top springs back when touched. Cool in pan for 15 minutes. Sprinkle powdered sugar over the top or frost with Cream Cheese Frosting.
Squash is loaded with potassium. By including the squash in this cake, you are able to reduce the amount of oil used and still have a moist and flavorful cake.