This is a wonderful way to use up the abundance of Zucchini and a welcome change from Zucchini bread!
- 3 Cups grated UNPEELED Zucchini
- 3 Cups granulated sugar
- 1 Cup chopped nuts of your choice
- 1 1/2 Cups Vegetable Oil
- 4 Large eggs, room temperature
- 3 Cups All-Purpose Flour
- 2 tsp baking POWDER
- 1 tsp baking SODA
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1.) Mix Zucchini, sugar, oil and eggs in a large mixing bowl. Combine dry ingredients and add to creamed mixture. Mix well; add nuts.
- 2.) Grease and flour bundt cake pan. Pour batter into pan.
- 3.) Bake at 300 degrees F for 1 1/2 hours or until done. Checking doneness after 1 1/4 hours.
- 4.) Let cool in pan on wire rack for 25 minutes. Invert cake onto wire rack. Let cool completely.
- When cool, frost with your favorite buttercream or cream cheese frosting.
- Or serve plain with a dollop of Cool Whip.
