Ingredients
24
24 servings
- •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
- •2.25 cups white sugar
- •3 teaspoons vanilla extract
- •2 cups grated zucchini
- •1 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
Nutritional Facts
Per 24 servings
- Calories: 255
- Carbohydrate: 32g
- Fat: 13g
- Fiber: 1g
- Protein: 3g
- Sugar: 19g
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