Zucchini Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Another good eats recipe that I got from another knottie on the DFW Knot board. This is a great spin on what to do with zucchini, besides the cake doesn't even taste like zucchini so it's easy to stomach. Enjoy!!

CHEF'S NOTES:

I added a cup or so of chopped walnuts to the wet mix, before placing into prepared Bundt pan.

I also, finely chopped up about a handful of walnuts & topped the final product in cake stand for a little deco.

Cake should last a week, but no longer than that other wise will get moldy.


Ingredients You'll Need

Cake:
3 cups grated zucchini (minus the peel)
3 cups sugar
1 1/2 cup veggie oil
4 eggs
3 cup flour
2 tsp baking powder - fresh, not older than 6mos
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon


Directions

Preheat oven 350 F


Mix together sugar, eggs (add one @ a time), oil & squash. Combine remaining ingredients - add to mixture. Lightly grease bundt pan with Pam & flour (tap out excess) or two 9"-round pans. Bake 1hr @ 350 F. Cool completely before removing.


Bundt - Frost on top


2 9"-rounds - fill middle, plop other cake on top & frost on top


Questions, Comments & Reviews



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