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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 15 |
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An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents. Ingredients:
2 cups sugar |
1 1/2 cups oil (like canola or corn oil) |
4 eggs |
3 cups flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
3/4 cup chopped nuts |
1 teaspoon vanilla |
1 1/2 cups grated zucchini |
1 1/2 cups grated carrots |
Directions:
1. Beat eggs, sugar and oil.
2. Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
3. Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little - that's okay!
4. Let cool and sprinkle with powdered sugar.
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