Have you noticed that if you have friends and family that grew zucchini, they're showing up in your mailbox or on your steps? If that's you and you have an abundance of zucchini, here's another recipe that uses up 3 cups of this lovely vegetable. It's a Magnolia Table recipe. She calls it Zucchini bread but it really is more like a cake/loaf if that makes sense. I think you could bake this in a loaf pan as well as the 9x9 but either will be just fine. It's a dense cake, that has a really nice flavor - great as a snack and no one will know there is zucchini in it (unless they look real close).
Let's get to the recipe . . .
Zucchini Cake
In a large bowl, whisk to mix 1 1/4 c. veg. oil 2 c. sugar 4 large eggs 1 tbsp. vanilla
In a separate bowl, mix to combine 3 c. flour 2 tsp. cinnamon 2 tsp. b. powder 1 tsp. b. soda 1/2 tsp. salt
Add the flour mixture to the egg mixture, stirring until just combined.
Mix in 3 c. shredded zucchini.
Pour into a greased 9x9 baking dish and bake at 350 for about 50 minutes.
