Zucchini Cake

This is another recipe from my Mom’s Hill N’ Holler recipe book published by the Madison County Extension Club in Arkansas in 1977. Since zucchini is so prolific in gardens I found this recipe interesting and plan to give it a try when I start getting over run with squash. If you try it I would love to hear your comments!

 Ingredients:

  • 2 cups zucchini (pared and grated)
  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla
  • 1 cup walnuts (chopped)

Directions: 

Mix oil and sugar together. Add eggs one at a time, beating well after each addition. Add vanilla and sifted dry ingredients alternately with zucchini. Fold in chopped nuts. Batter will be thin. 

Pour into 9×13 inch pan which has been greased and floured. Bake at 350 degrees for 55 minutes. 

Very good with chocolate frosting.

 

 

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