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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe comes from a Home Cooking magazine. I make it quite a lot, especially in the fall when there is lots of zucchini around, it has a wonderful honey taste, and very moist. Ingredients:
3 eggs |
1 1/2 cups liquid honey |
1 cup oil |
2 cups finely shredded zucchini |
1 teaspoon vanilla |
3 cups flour, sifted |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon nutmeg |
2 teaspoons cinnamon |
1 cup chopped nuts or 1 cup raisins |
Directions:
1. Preheat oven to 325 degrees.
2. Set oven rack to second lowest position.
3. Oil and flour 2 medium or 3 mini loaf pans.
4. In a mixing bowl using an electric mixer beat eggs well; add honey and oil, beat until well combined.
5. Add zucchini and vanilla, mix.
6. Sift dry ingredients, then add to egg mixture.
7. Fold in nuts or raisins.
8. Pour batter into prepared pan about 3/4 full.
9. Bake for about 1 hour or until cake tests done.
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