Zucchini Cake

Beth Dineen Engel

  • 1-1/2 C flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1-1/4 C brown sugar
  • 2 eggs
  • 3/4 C oil
  • 1 tsp vanilla
  • 1-1/2 C shredded zucchini, shredded
  • Whipped cream topping

Combine flour, baking powder, salt, soda, cinnamon, nutmeg, and cloves. Set aside. Beat together sugar, eggs, oil, and vanilla. Add zucchini. Stir dry ingredients into egg/sugar mixture Pour batter into a greased 10 inch fluted pan. Bake at 350 for 45 minutes. Cool in pan for 10 minutes before removing to wire rack to cool. Serve with whipped cream.

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