Zucchini Loaf Cake

If doubled the recipe can make extra loaves. Freeze them for holiday gifts.

Yield

4 loaves (40 servings)

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups granulated (white) sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
1/2 cup chopped walnuts
2 cups grated zucchini

Directions

Preheat oven to 350°F (177°C). Generously grease four 9 x 5-inch loaf pans with Pan Release or cooking spray.

In a medium bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Set aside.

In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini. Divide batter into prepared loaf pans.

Bake for 60 minutes or until toothpick inserted into middle of cake comes out clean. Cool 10 minutes before turning out on to wire cooling racks to cool completely.

Nutritional Information

Amount per serving: Calories: 138; Total Fat: 6.9 g; Cholesterol: 16 mg; Sodium: 133 mg; Total Carbs: 17.7 g; Dietary Fiber: 0.5 g; Protein: 1.7 g

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