"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Zucchini Cake Recipe

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This recipe for Zucchini Cake, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim Swidergal
Added: Monday, August 13, 2007


2 cups All-Purpose Flour
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Salt
1 tbsp Cinnamon
3 Eggs
2 cups Granulated Sugar
1 cup Vegetable oil
1 tbsp Vanilla Extract
2 cups Grated Unpared Zucchini
1 cup Chopped Pecans (optional)

Grease and flour a loaf pan (9" x 5" x 3").

Sift together 2 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp baking powder, 1 tsp. salt and 1 tbsp cinnamon.

Beat 3 eggs until frothy. Add 2 cups granulated sugar, 1 cup vegetable oil, and 1 tbsp vanilla extract, beat until thick and lemon colored. Stir in 2 cups of grated unpared zucchini. Blend in dry ingredients. Folf in 1 cup of chopped pecans (optional).

Pour into loaf pan (9" x 5" x 3").

Bake a 350 for 1 hour and 15 minutes.
Let cool for 10 minutes, remove from pan and let cool.




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