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!!
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
3 cups grated zucchini (minus the peel)
3 cups sugar
1 1/2 cup veggie oil
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
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