 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
I haven't tried this yet, but it is a recipe that has been handed down for generations in my husband's family, so I am thinking it will be very good. Ingredients:
3 cups all-purpose flour (sifted) |
2 tablespoons baking powder |
2 teaspoons baking soda |
1 tablespoon cinnamon |
1 teaspoon salt |
1/2 cup walnuts (optional) |
2 cups sugar |
1 1/2 cups oil |
4 eggs |
1 tablespoon lemon juice |
3 cups zucchini (shredded) |
Directions:
1. Preheat oven to 350.
2. Grease and flour 9x13-inch cake pan.
3. In medium sized bowl sift flour, add baking powder, baking soda, cinnamon, and salt.
4. In large bowl beat eggs, add sugar, oil and lemon juice mix well. Slowly add flour mixture mixing well as you go.
5. Slowly mix in nuts (if desired) and shredded zucchini (make sure you squeeze excess moisture from zucchini before adding).
6. Pour into cake pan and bake for about 45 minutes.
7. Use a toothpick to test center of cake.
8. Remove from oven and allow to cool. Frost with cream cheese frosting. Enjoy!
|
|