Zucchini Squash Cake
This comes from a social media friend, and it sounds tasty as well as a great way to use fresh zucchini. On my to make and taste list.
Equipment
- Oven
- Bread Pans (two 4x8 inch)
Ingredients
- 2 cups zucchini
- 1 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup raisins
- ½ cup nuts, chopped, optional
Instructions
- Cook some peeled zucchini in a saucepan with 1 inch of water, until cooked through and soft. Drain, mash, and measure 2 cups. Set aside.
- Preheat your oven to 180° C (350° F), get out two 4x8 inch loaf pans, grease the bottom of the pans with butter or cooking spray.
- In another mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together, set aside.
- In another mixing bowl, add the mashed zucchini, oil, sugar, eggs, and vanilla. Mix together with a large sturdy spoon.
- Add the flour mixture to the zucchini mixture and mix together.
- Pour evenly into the two loaf pans.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 10 minutes.
- Loosen sides of loaves with a butter knife, turn out loaves and place right side up on rack and cool completely, about 2-3 hours, before slicing.
- Serve and enjoy.
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