by Austin Carter
New Recipe
Course: Breakfast, Dessert Cuisine: American Prep Time:15minutes Cook Time:1hour Total Time:1hour 15minutes Calories: 255kcal Author: Austin Carter Servings: 24
– Two 8×4-inch pans – Large mixing bowls – Electric mixer – Wire rack
– 3 cups all-purpose flour – 1 teaspoon salt – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 tablespoon ground cinnamon – 3 large eggs – 1 cup vegetable oil – 2 ¼ cups white sugar
– 3 teaspoons vanilla extract – 2 cups grated zucchini – 1 cup chopped walnuts
1. Preheat oven to 325°F (165°C) and prepare pans by greasing and flouring them. 2. Sift together flour, salt, baking powder, baking soda, and cinnamon in a large bowl. 3. In a separate bowl, beat eggs, oil, sugar, and vanilla until combined.
4. Add flour mixture to the egg mixture and beat well. 5. Stir in grated zucchini and chopped walnuts until combined.
5. Pour batter into prepared pans and bake for 40-60 minutes until a toothpick comes out clean. 6. Cool in pans on a wire rack for 20 minutes, then invert onto the rack to cool completely.