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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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Mom had a horrible time getting us kids to eat zucchini. This was one of the few recipes containing zucchini that we all enjoyed. It's also a good idea for those people who have an overabundance of zucchini from their gardens each year. Just mix, bake and throw on some icing! Ingredients:
3 large eggs |
1 cup oil (safflower works well) |
2 cups sugar |
2 cups shredded zucchini |
2 teaspoons vanilla |
3 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon baking powder |
Directions:
1. Grease and lightly flour 9 x13 pan or 2 loaf pans.
2. Mix all ingredients except for the zucchini in large bowl.
3. Beat well.
4. Add zucchini and stir lightly.
5. Pour batter into 9 x13 pan or 2 loaf pans.
6. Bake at 350F for around one hour.
7. Test by sticking a toothpick into the center of the cake (s).
8. When the toothpick comes out clean, it is ready to take out of the oven.
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