One of my friends, who is a fabulous cook, makes this delicious Zucchini Cake and was gracious enough to share the recipe with me. I made it a couple of weeks ago and it turned out almost as delicious as hers! : )
Her exact recipe is below. Since I rarely ever bake anything totally according to the recipe, I’ll share the couple of changes that I made at the end.
2 teaspoons vanilla
1 cup vegetable oil
2 cups grated zucchini (leave skin on)
2 cups sugar
Mix all of the above ingredients together and then add the following:
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
Mix well and pour into a greased Bundt pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool in pan for ten minutes, then remove from pan to finish cooling.
Two small to medium-sized zucchini gave me more than enough shredded zucchini for this recipe. I exchanged 1/2 cup wheat flour for 1/2 cup of white, used just slightly less oil and sugar and sprinkled in a tablespoon of milled flax seed. (That’s my newest “health” item to try. It’s supposed to be good for your skin, among other things, and a box of it was only $1.92 at Walmart – cheap enough to give it a try.) Even with my few “adjustments,” the cake was so moist and flavorful! I’m already planning to make this to serve with breakfast the next time we have company.