ZUCCHINI CAKE
1 package (2 layer size) yellow cake mix with pudding in the mix
3 cups grated zucchini*
4 eggs
1/4 cup oil
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped nuts
Confectioner's sugar (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour 9x5-inch loaf pans.
Put all (dry) cake mix, zucchini, eggs, oil, cinnamon and salt in bowl and beat to blend. Stir in nuts. Beat for 4 minutes. Pour into prepared pans.
Bake at 350 degrees F for 50-55 minutes or until cake tests done when toothpick is inserted in center. Do not underbake! Cool in pans 15 minutes. Remove from pans and cool on racks.
Sprinkle top with confectioner's sugar if desired.
*Remove seeds if they are large. Pat the grated zucchini with paper towels if wet.
Makes 2 (9-inch) loaves
Adapted from source: A Midwest Gardener's Cookbook
1 package (2 layer size) yellow cake mix with pudding in the mix
3 cups grated zucchini*
4 eggs
1/4 cup oil
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped nuts
Confectioner's sugar (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour 9x5-inch loaf pans.
Put all (dry) cake mix, zucchini, eggs, oil, cinnamon and salt in bowl and beat to blend. Stir in nuts. Beat for 4 minutes. Pour into prepared pans.
Bake at 350 degrees F for 50-55 minutes or until cake tests done when toothpick is inserted in center. Do not underbake! Cool in pans 15 minutes. Remove from pans and cool on racks.
Sprinkle top with confectioner's sugar if desired.
*Remove seeds if they are large. Pat the grated zucchini with paper towels if wet.
Makes 2 (9-inch) loaves
Adapted from source: A Midwest Gardener's Cookbook
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