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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| salt: 1 tsp |
| baking powder: 1/4 tsp |
| ground cinnamon: 1 Tbl |
| eggs: 3 |
| vegetable oil: 1 cup |
| granulated sugar: 1 1/2 cups |
| zucchini squash (grated): 2 cups |
| vanilla extract: 2 tsp |
| walnuts (chopped): 1 cup |
Zucchini Cake II
Credit: AllRecipes
User rating:
"This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can be baked in 2 loaf pans for zucchini bread."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
- Combine eggs, oil, sugar, grated zucchini, and vanilla. Beat until well mixed. Stir in the flour, baking soda, salt, baking powder, and cinnamon and mix until just combined. Stir in the chopped nuts. Pour batter into prepared pan.
- Bake at 350 degrees F(175 degrees C) for 45 minutes.