Zucchini Cake II The Best Recipes

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Zucchini Cake II

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

Ingredients :

2 cups all-motive flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
three teaspoons floor cinnamon
three eggs, gently overwhelmed
1 cup vegetable oil
1 half of cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H15M

Preheat oven to 350 ranges F (175 stages C). Lightly grease one 13x9-inch baking pan.
Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set apart. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour aggregate to the zucchini aggregate and stir until just blended. Stir inside the chopped nuts. Pour the batter into the organized pan.
Bake within the preheated oven till a toothpick inserted within the middle comes out easy, approximately forty five minutes.

Notes :

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