Zucchini Cake

This recipe is written like a zucchini bread recipe.  But when I cream the butter and sugar, separate the eggs and beat the whites before folding them in and make it in a bundt pan lined with sesame seeds, my children call it a cake!  It is really delicious warm and also lasts for a few days. Ingredients 2 eggs, beaten ¾ cup sugar or ¾ cup apple juice concentrate 2 teaspoons vanilla 3 cups grated fresh zucchini 2/3 cup melted unsalted butter 2 teaspoons bi-carb soda Pinch salt 3 cups plain flour ½ teaspoon nutmeg 2 teaspoons cinnamon pinch of ground cloves 1 cup chopped pecans or walnuts or sunflower seeds (optional) 1 cup dried cranberries or raisins (optional) Sesame seeds

Method 1. Preheat the oven to 350°F (180°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using. 2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans.  Or butter a bundt pan, sprinkle with sesame seeds and put all of the batter in the one pan. 3. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes 2 loaves or 1-26cm bundt.