Zucchini Cake

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!

• Ready In: 1 hr 30 mins
• Yields: 1-2 cakes, depending on pan used

Ingredients

• 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

Directions

1. Grease and lightly flour 9"x13" pan or 2 loaf pans.
2. Mix all ingredients except for the zucchini in large bowl.
3. Beat well.
4. Add zucchini and stir lightly.
5. Pour batter into 9"x13" pan or 2 loaf pans.
6. Bake at 350F for around one hour.
7. Test by sticking a toothpick into the center of the cake (s).
8. When the toothpick comes out clean, it is ready to take out of the oven.