Zucchini Cake

Name: Zucchini Cake
Ingredients: 3 eggs; 1 1/2 c. sugar; 2 c. (3 medium) shredded zucchini; 1 c. oil; 2 tsp. vanilla; 3 c. Pillsbury's Best all-purpose or unbleached flour; 1/2 c. chopped nuts; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves

13 ingredients

8 steps

Ingredients

3 eggs
1 1/2 c. sugar
2 c. (3 medium) shredded zucchini
1 c. oil
2 tsp. vanilla
3 c. Pillsbury's Best all-purpose or unbleached flour
1/2 c. chopped nuts
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves

Directions

1

Heat oven to 325°.
2

Grease (not oil) bottom only of Bundt pan. In large bowl, beat eggs until foamy.
3

Stir in sugar, zucchini, oil and vanilla.
4

Add remaining ingredients, by hand; blend well. Pour batter into prepared pan.
5

Bake at 325°
6

for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
7

Cool completely.
8

Sprinkle powdered sugar on top, if desired.