ZUCCHINI CAKE IV

Zucchini Cake IV image

I got this recipe from my boss in California. I always double it and it makes quite a few loaves. I freeze them for holiday gifts

Provided by Janice Thonton

Categories Fruits and Vegetables Vegetables Squash

Yield 40

Number Of Ingredients 11

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Ingredients

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
½ cup chopped walnuts
2 cups grated zucchini

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 loaf pans.
In a medium bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.
Divide batter into 4 well greased loaf pans. Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted into middle of cake comes out clean.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 17.7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 133.3 mg, Sugar 10.2 g