We have been inundated with giant zucchini's from my in-laws garden in recent weeks, so I decided to try my hand at baking zucchini bread. It is a hearty, dense cake and has definitely become a favorite in our house.
4-1/2 cups all purpose flour
1-1/2 tsp salt
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tbsp ground cinnamon
1-1/2 cup vegetable oil
2 cups white sugar
1 tbsp vanilla extract
3 cups grated zucchini
2 cups chopped walnuts (optional)
Pre-heat oven to 325
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nits until well combined. Pour batter into bunt pan.
Bake for 40 to 60 minutes, or until tester in center comes out clean. Cool in pan or rack for 20 minutes.