Mom's Zucchini Cake

Ingredients

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon or to taste

3 large eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 teaspoons vanilla extract

2 cups shredded zucchini

1 cup chopped walnuts

Instructions

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.

Stir in shredded zucchini and chopped walnuts until well combined.

Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.

Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Description

This makes a delicious and moist cake that will disappear quickly.

Servings

2 loaves

Notes

My daughter made this and brought it to us. We couldn't stop eating it. I asked her for the recipe and have to admit that hers was better than mine. One difference was that she omitted the nuts and I think that made for a denser, moister bread. Mine was good but not as good as hers. I know the recipe works and I will certainly make it again. I also used only 2 cups of sugar as it seemed so much in the recipe. The notes on the website showed many others reduced the sugar and were satisfied with the results.

Edit: It seems that I neglected to squeeze the water out of the zuccini, per my daughter. At least, I know what to do better, but she said she will make it for us.

Source

allrecipes by way of Cyndi Sherman