Zucchini Cake

We have tried a lot of different recipes for zucchini cake, but this one given to me by a homeschooling cohert, is our favorite.

• Ready In: 2 hrs 30 mins
• Serves: 12
• Yields: 1 cake

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).