Ingredients
2 eggs
2 c. sugar
3/4 c. vegetable oil
1 tsp. vanilla
2 c. coarsely grated zucchini
2 c. flour
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
pinch of salt
1 c. chopped nuts (optional)
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In a bowl, beat the eggs until foamy. Add sugar, vegetable oil and vanilla. Beat until lemon colored. Peel and remove seeds from zucchini squash and grate coarsely. Add to mixture with flour, baking soda, baking powder, cinnamon and salt. Mix well. Add nuts. Bake in 9 x 13-inch pan at 350° for about 1 hour. Sprinkle with confectioners sugar when cool.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution