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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My ex-wife found the original version or this recipe in some magazine about 25 years ago, and I have always loved it Ingredients:
3 eggs |
1 cup sugar |
1 cup brown sugar, firmly packed |
1 cup peanut oil or 1 cup canola oil |
3 cups raw zucchini, grated and squeezed between paper towels to remove moisture (measure after squeezing) |
1 carrot, finely grated,for a little color contrast (optional) |
2 1/2 cups unbleached flour |
1 teaspoon baking powder |
2 teaspoons baking soda |
4 teaspoons ground cinnamon |
1 teaspoon powdered ginger |
1 teaspoon freshly grated nutmeg |
1 1/2 teaspoons salt |
2 teaspoons vanilla extract |
1 1/2 cups chopped walnuts |
Directions:
1. Grease two 5 x9 baking pans; line bottom with greased waxed paper, flour lightly, and set aside.
2. Beat eggs in a large bowl.
3. Add sugar, zucchini, and carrot, and mix well.
4. Add remaining ingredients, and mix thoroughly.
5. Pour into greased baking pans, each half full.
6. Bake at 350 degrees F for 45-60 minutes, probably closer to the 60 minute range.
7. Let cool in baking pan for five minutes before turning out onto wire rack.
8. Cool on rack before wrapping.
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