Ingredients
16
16 servings
- •3 large eggs
- •2 cups white sugar
- •1 cup vegetable oil
- •2 teaspoons vanilla extract
- •3 cups all-purpose flour
- •3 teaspoons baking powder
- •2 teaspoons ground cinnamon
- •2 teaspoons ground nutmeg
- •2 cups shredded summer squash
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs in a large bowl with an electric mixer until fluffy. Beat in sugar, oil, and vanilla; gradually mix in flour, baking powder, cinnamon, and nutmeg until combined. Fold in squash and pour batter into the prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center of cake comes out clean, about 45 minutes.
Nutritional Facts
Per 16 servings
- Calories: 323
- Carbohydrate: 44g
- Fat: 15g
- Fiber: 1g
- Protein: 4g
- Sugar: 26g
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