Ingredients
-
3 eggs
-
1 cup sugar
-
1 cup brown sugar, firmly packed
-
1 cup peanut oil or 1 cup canola oil
-
3 cups raw zucchini, grated and squeezed between paper towels to remove moisture (measure after squeezing)
-
2 1/2 cups unbleached flour
-
1 teaspoon baking powder
-
2 teaspoons baking soda
-
4 teaspoons ground cinnamon
-
1 teaspoon powdered ginger
-
1 teaspoon freshly grated nutmeg
-
1 1/2 teaspoons salt
-
2 teaspoons vanilla extract
-
1 1/2 cups chopped walnuts
-
1 carrot, finely grated,for a little color contrast
Instructions
- Grease two 5"x9" baking pans; line bottom with greased waxed paper, flour lightly, and set aside.
- Beat eggs in a large bowl.
- Add sugar, zucchini, and carrot, and mix well.
- Add remaining ingredients, and mix thoroughly.
- Pour into greased baking pans, each half full.
- Bake at 350 degrees F for 45-60 minutes, probably closer to the 60 minute range.
- Let cool in baking pan for five minutes before turning out onto wire rack.
- Cool on rack before wrapping.