As sent by my friend Tehilla:
Preheat oven to 325.Mix all these in one bowl:3 eggs, 1 cup oil, 2 cups sugar, 2 cups hand-grated zucchini (grates very easily), and 2 tsp vanilla.In another bowl:3 cups sifted flour, 3 tsp cinnamon, 1 tsp baking soda, 1/4 tsp of baking powder, 1/4 tsp salt.Combine into one bowl and put into greased and lightly floured pan. Bake at 325 for 60-70 minutes or until done. (I think mine always bakes less)I always use a 9 x 13. Hand mixed.
You can use carrot, zucchini, pumpkin, squash, yam/sweet potato, banana, apples, pears. You can add nuts, chocolate chips, raisins, other dried fruit. You could sub apple sauce for part or all of the oil.
If you blend the zucchini rather than shred it, the green color will be easier to hide if you have eagle-eyed skeptics like my hubsters.
I love this recipe. It can be made with a variety of fruits and veggies, can be baked into muffins or cake, frosted or unfrosted, whole wheat or white, and still taste amazing! My toddlers especially love them, and that alone would make this a winner.
As sent by my friend Tehilla:
Preheat oven to 325.Mix all these in one bowl:3 eggs, 1 cup oil, 2 cups sugar, 2 cups hand-grated zucchini (grates very easily), and 2 tsp vanilla.In another bowl:3 cups sifted flour, 3 tsp cinnamon, 1 tsp baking soda, 1/4 tsp of baking powder, 1/4 tsp salt.Combine into one bowl and put into greased and lightly floured pan. Bake at 325 for 60-70 minutes or until done. (I think mine always bakes less)I always use a 9 x 13. Hand mixed.
You can use carrot, zucchini, pumpkin, squash, yam/sweet potato, banana, apples, pears. You can add nuts, chocolate chips, raisins, other dried fruit. You could sub apple sauce for part or all of the oil.
If you blend the zucchini rather than shred it, the green color will be easier to hide if you have eagle-eyed skeptics like my hubsters.
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