ZUCCHINI KUCHEN (GORGEOUS ZUCCHINI CAKE)

Zucchini Kuchen (Gorgeous Zucchini Cake) image

This zucchini cake recipe is from my grandmother--she used to pass the zucchini through a meat mincer because they had no food processor. The zucchini cake keeps well wrapped in aluminum foil in the refrigerator and can also be frozen.

Provided by Maria

Categories Fruits and Vegetables Vegetables Squash

Time 1h50m

Yield 8

Number Of Ingredients 13

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Ingredients

1 teaspoon butter
4 cups grated zucchini
2 cups white sugar
¾ cup vegetable oil
2 tablespoons vegetable oil
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ¾ cups ground walnuts
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
confectioners' sugar, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan with butter.
Stir zucchini, sugar, 3/4 cup plus 2 tablespoons of vegetable oil, eggs, and vanilla extract together in a bowl.
Combine flour, walnuts, cinnamon, baking powder, and salt in a bowl. Gradually stir flour mixture into zucchini mixture until combined. Pour batter into the prepared loaf pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Let cool in the pan, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 852.6 calories, Carbohydrate 105.5 g, Cholesterol 71.1 mg, Fat 44.1 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 6.4 g, Sodium 450.6 mg, Sugar 53 g