Judith’s last weekend cooking post about carrot cake reminded me of a delicious vegetable cake I discovered a number of years ago.
The recipe was in an issue of Papercrafts magazine, in an article about foodie gifts and their decorative wrapping. It was interspersed with a few recipes, one of them was by Stacy Croninger for a “Zucchini Bread”. It sounded very nice – and easy, so I gave it a try right away and have made it ever since.
Ingredients (for 2 loaf pans)
- 3-4 eggs
- 2 cups of sugar
- 1 cup oil
- 2 cups finely grated zucchini
- 2 cups flour
- 1 tsp baking powder
- 3 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla sugar
Mix eggs, sugar, oil and zucchini well. Add additional ingredients and mix well again. Fill into the loaf pans. Bake at 150C for about one hour!
That’s it! Enjoy!
Weekend Cooking is hosted by Beth Fish Reads
Zucchini image by graibeard @flickr