Ingredients
3 eggs
1 C oil
2 C sugar
1 tsp salt
1 1/4 tsp baking powder
2 C peeled, grated zucchini
1 Tbsp vanilla
3 C flour
1 Tbsp cinnamon
1 tsp baking soda
Directions
Beat eggs.
Add oil, sugar, zucchini, and vanilla to eggs and mix.
Sift dry ingredients together.
Add dry ingredients to zucchini mixture and blend.
Pour batter into greased, floured baking pan.
Bake at 325 for 1 hour or until it passes the toothpick test.
Notes
The original recipe suggests frosting this like a cake, but I'm told it goes really well with butter instead.
Tried an adjustment Jason and I really like - Replace Vanilla with lemon extract and add some lemon zest. I used zest from one lemon per single batch, just stirring it in after wet and dry ingredients were mixed.
This works really well with a cup of unsweetened applesauce added: smoother texture, little more moist.
To make muffins, bake at 375 for 23-25 minutes.
