Prep 30 mins
Cook 1 hr
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!
- 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
- Grease and lightly flour 9"x13" pan or 2 loaf pans.
- Mix all ingredients except for the zucchini in large bowl.
- Beat well.
- Add zucchini and stir lightly.
- Pour batter into 9"x13" pan or 2 loaf pans.
- Bake at 350F for around one hour.
- Test by sticking a toothpick into the center of the cake (s).
- When the toothpick comes out clean, it is ready to take out of the oven.
WONDERFUL! And I even messed up! Not too bad though. I added 1 tsp of baking powder rather than the 1/2 tsp it called for. I was also really worried when the mixture, before the zucchini was added in, was more like the consitency of cookie dough, but the moisture from the zucchini helped a ton! Thanks so much for a great recipe!
This is a very dense super moist cake. I was for sure it didn't have enough cinnamon in the recipe, but I tried it and its just right. Just a hint of spice. This tasty cake goes perfectly with cream cheese frosting. You must try it!
This was much better than the last zucchini cake I tried, which turned out really soggy and too eggy. This is denser and firmer, which is what I was looking for. I did double cinnamon, and next time I am going to try the spices from my fav spice cake recipe. Cooked about 35 min in a 13x9 glass dish- was a little dark- will work on that. Awesome with cream cheese icing. Seed but don't squeeze moisture out of zucchini or it will be too dry. Also subbed some applesauce for oil and was fine.