A friend gave us a HUGE zucchini a few weeks ago, so I grated it and threw some of it in my freezer so we could enjoy the zucchini in baked goods for several weeks. I like to try and find muffins or breads to make for my kids for breakfast every few weeks or so. I came across this easy recipe for zucchini cake with cream cheese frosting, but I didn't want my kids eating frosting for breakfast, so I just omitted it. This recipe was a HUGE hit with my crew and one that I will definitely make again for them. Actually maybe I should go pull another bag of zucchini out of the freezer!
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup oil
1 1/2 cups sugar
2 tsp vanilla
2 cups grated zucchini
1 cup chopped nuts
(optional) (I added a few dark chocolate chips instead)
Whisk together dry
ingredients in a large mixing bowl. In another bowl, whisk eggs, oil, sugar,
and vanilla; add to dry ingredients with zucchini and nuts. Stir till well
combined, then pour in greased 9×13″ pan (I made it in an 8x8 pan instead). Bake at 350° for about 40
minutes or until toothpick comes out clean.
(I skipped this step) Cool completely and
frost with cream cheese frosting.
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