Growing up during the summer we had a large garden that my parents worked on. We enjoyed all sorts of fresh vegetables all summer long. This was one way we enjoyed zucchini cake during the summer. Source Judy Eynard. Pueblo, Co. 1980.
3 C. sugar
1 1/2 C. oil
3 C. grated zucchini
4 eggs
3 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 C. chopped nuts
Cream together sugar and oil. Add the 3 cups grated zucchini and eggs. Mix together well and add the remaining
ingredients. Spread in an oiled tube pan. Bake 1 to 1 + hours at 350 degrees.
Can be topped with cream cheese frosting with black walnuts.
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