Prep time: 10 minutes
Bake time: 30 minutes
One 8 x 8 or 9-inch round cake

1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
2/3 cup packed brown sugar
2 eggs
1 tablespoon molasses
1/2 cup buttermilk
1 medium zucchini, shredded
1 cup all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350°. Spray an 8 x 8 square or 9-inch round cake pan with Crisco No Stick Cooking Spray. Set aside.
In large mixing bowl cream Crisco, brown sugar, eggs and molasses until light and fluffy. Add buttermilk, zucchini, flour, cinnamon, baking soda and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour into prepared pan.
Bake at 350° for 30 minutes, or until center springs back when touched lightly. Cool on wire rack. Sift confectioners’ sugar over cake using doily stencil, if desired.