Zucchini Cake (Bread)
A family favorite from my Italian grandma (Mary Rulli). It's a delicious way to use the excess zucchini from the garden.
2 Cups Sugar
1 Cup Oil (vegetable)
2 Cups shredded Zucchini (skins & all)
2 Cups flour
1 Tablespoon Vanilla extract
1 Cup each Raisins & Nuts (I use a mixture of Craisins - dried cranberries & raisins. For nuts I use Walnuts.)
1/4 teaspoon salt
2 teaspoons Baking Powder
1 teaspoon Cinnamon
InstructionsBeat eggs until lemon color; add sugar, oil, and vanilla, then zucchini. Add dry ingredients and mix well, add raisins and nuts.
Bake in greased and floured bread pans.
Cake may be frozen.