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Zucchini Bundt Cake
Nonstick cooking spray
3 C flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 C vegetable oil
1-1/2 C sugar
3 tsp. vanilla
2 C zucchini, grated
Preheat oven to 325-degrees F. Spray a teflon-coated bundt pan with nonstick cooking spray; set aside. Sift flour, salt, baking powder, soda and cinnamon in a bowl. In another bowl, beat together eggs, oil, vanilla and sugar. Add dry ingredients to moist ingredients; mix well. Stir in the grated zucchini; pour batter into prepared bundt pan. Bake for about forty minutes to one hour, or until tester inserted in center comes out clean. Cool in pan on rack for twenty minutes. Slide butter knife around edges to loosen any parts of cake that may have stuck to the pan. Remove cake from bundt pan. Allow to cool before slicing and serving.
Suggestion: Sprinkle individual slices with powdered sugar when serving.
Shenanchie's Note: I used the basic recipe for Zucchini Bread for the cake batter. I also add extra vanilla and cut the sugar quantity in half as that is my preference.
*Zucchini Bundt Cake images (C) Shenanchie O'Toole (2016). Click on images to view larger sizes in a new window.
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