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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 25 |
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We have tried a lot of different recipes for zucchini cake, but this one given to me by a homeschooling cohert, is our favorite. Ingredients:
3 cups zucchini, grated with peel left on |
3 cups flour |
3 cups sugar |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1 1/2 cups oil |
4 eggs, well beaten |
1 cup chopped nuts (i prefer walnuts) |
Directions:
1. Preheat oven to 300 degrees.
2. Grease and flour a bundt pan or 9 x 13 pan.
3. Put all ingredients in a large bowl and mix together.
4. Pour into prepared pan.
5. Bake for 2 hours or until toothpick inserted in center comes out clean.
6. Cool in pan if using a 9 x 13 dish; turn out after cooling about 10 minutes if using a bundt pan.
7. Cake may be frosted with a cream cheese frosting, drizzled with a glaze of powdered sugar, milk and almond extract, or served plain (which is our usual way).
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