Zucchini Cake II

"This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread."

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 211 Calories

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 ½ cups white sugar
• 1 cup chopped walnuts
• 1 teaspoon salt
• 2 teaspoons baking soda
• ¼ teaspoon baking powder
• 1 cup vegetable oil
• 2 cups grated zucchini
• 3 teaspoons ground cinnamon
• 3 eggs, lightly beaten

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.

Step 2

Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.