Yield: 1 (9x13) Cake
Grandma's Zucchini Cake
Moist, somewhat crumbly, light cake. Great for using up a glut of Marrow!
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 large eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional
- 3 to 4 medium zucchini, grated, and with the moisture pressed out through a sieve to equal 2 cups
- 1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
- 1/2 cup golden raisins, optional
Instructions
- Preheat oven to 350°F (180°C). Butter a 9x12 or 9x13 baking pan (I used a Bundt tin cake)
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
- In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
- Pour mixture into a baking pan. Bake at 350°F/180°C for 40 to 45 minutes. Remove from oven and let cool completely before frosting.
