Zuccini Cake

Arline Chase’s Zucchini Cake

1 ½ cup flour
1 cup sugar (or a cup and a half of Splenda if you are extra-sweet*)
¾ cup oil
1 egg
1 tsp. cinnamon
½ tsp. salt (I omit this)
½ tsp. baking powder
1 tsp. vanilla

2 cups grated zucchini (you can use the blender if you like)
½ cup black walnuts (I like black walnuts, but if you don't, use any other kind of nut)

Mix top ingredients first (no need to beat, just get everything well acquainted), then stir in the zucchini and the nuts. Pour into a greased and floured bundt pan, and bake at 350-F or 177-c until cake tester comes out clean (about 45 minutes).

Serve with a big dollop of whipped cream on top.

Contributed by Arline Chase, author of Killraven and Ghost Dancer. In an idyllic community on the coast of Maine, it's 1967. A widowed preacher is doing his best to bring up his two teen-agers, but his ideas about what ought to be "for the best" don't turn out as Bill Franklin expects, nor do his children.