Momma Theresa's Zucchini Cake
If you have a lot of zuccini left over at the end of the summer, use it to make this delicious cake. Serve warm with whipped cream.
Serves 10
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
1½ cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground cloves
2 medium zucchini
1 cup chopped walnuts
Preheat oven to 350°F. Lightly grease and flour a large bundt pan. Mix together the eggs, oil, vanilla, and sugar. Sift together the flour, salt, baking powder, baking soda, cinnamon, and cloves into a large bowl. Clean and finely shred the zucchini.
Mix together the wet and dry ingredients, then fold in the zucchini and walnuts.
Pour the batter into the pan and bake for 1 hour. Serve warm.
