Zucchini Cake
2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups flour
1 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
2 cups zucchini, shredded, unpeeled, packed
1 cup finely chopped nuts
1 Tbsp vanilla
Beat sugar, oil and eggs and medium speed with an electric mixer for four minutes.
Sift flour with soda, salt and cinnamon.
Fold zucchini and nuts into the sugar mixture. Fold in the flour mixture and vanilla, blending thouroghly.
Place batter into a 10" tube pan and bake at 350 degrees for 60-65 minutes. Cool pan on rack for 15 minutes or longer. Remove from pan and cool thoroughly on rack.
You can serve the cake plain or make a simple glaze with powdered sugar and milk.
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