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Zucchini Cake

October 21, 2015

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Make this zucchini cake for a potluck gathering and people won’t complain they’re on a diet and can’t try it. Even better, call it a zucchini bread and mention there are 3 cups of vegetables (technically a fruit) and no butter in it and they’ll be compelled to taste. Bread or cake, this baked goodie goes great sliced and served with some soup for lunch, a dessert for dinner or on its own for a heartwarming fall breakfast. It can be made in a bundt pan, poured into two small loaf pans or turned into muffins.

Ingredients

  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder

Grease bundt pan or muffin tin and preheat oven to 350F/175C.

Combine all liquid ingredients including sugar, mix well.

Sift dry ingredients on list above from flour to baking powder.

Incorporate dry mix into liquid mixture without overmixing.

Bake until center of cake or muffins feels firm (toothpick test).

Courtesy of Betty Crocker who also suggests adding nuts and raisins.

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From → American, Autumn, Sweets

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