Zucchini Cake

Don't sleep on this Zucchini cake!!  It is unbelievably good!  You would never suspect that there's vegetables in this cake.  It's so moist, light, flavorful, and simply delicious! Since this cake is so light, it doesn't have any frosting and it's not overly sweet you could even have a slice with a cup of tea for breakfast.  However you see fit to eat it, you will enjoy it!!

• Difficulty: Easy
• Category: Dessert
• Cuisine: Italian
• Cooking Method: Bake

Ingredients

• 1 cup grated zucchini (250g baker's measure)
• 1 1/2 eggs (75g baker's measure)
• 1/2 cup vegetable oil (109g baker's measure)
• 1 1/2 cup granulated sugar (250g baker's measure)
• 1 1/2 tsp vanilla extract (6.5g baker's measure)
• 1 1/2 cup cake flour (150g baker's measure)
• 1/2 tsp baking soda (2.5g baking measure)
• 1/8 tsp baking powder (.5g baking measure)
• 1/2 tsp salt (3g baking measure)
• 1 tsp cinnamon (2.5g baker's measure)
• 1/2 cup walnuts (optional)

Instructions

1. In a mixing bowl, combine zucchini, eggs, oil, sugar, and vanilla. Mix until thoroughly incorporated.
2. Add in the remaining ingredients and mix until thoroughly incorporated. Then pour the batter into a greased 9 x 5 loaf pan.
3. In a preheated oven of 325 degrees bake for 1 hour. Test with a toothpick for doneness Makes 1 (9 x 5) loaf pan.