Temperature: 325 ° F
Ingredients
Cake
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoon cinnamon
- 3 large eggs, beaten
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoon vanilla
- 2 cups shredded zucchini, lightly packed
- 1 cup chopped walnuts
Glaze
- 1 cup confectioners' sugar
- 2 Tablespoons hot water
Instructions
Cake:
Preheat oven to 325 degrees. Butter Frankfurt Ringmold or 8 1/2" Bundform and place in the refrigerator or freezer to firm the butter.
In a large bowl, sift together the flour, baking soda, salt, baking powder, and cinnamon. Add eggs, oil, sugars, and vanilla. Stir until combined. Add zucchini and walnuts and mix well.
Pour batter into greased Frankfurt Ringmold or 8 1/2" Bundform. Bake 50-60 minutes for the Frankfurt Ringmold or 60-70 minutes for the Bundform or until tester inserted in middle of cake comes out clean. Allow cake to cool in pan 5-10 minutes and then remove from pan to finish cooling on a wire rack.
Sprinkle with powdered sugar or glaze.
Glaze:
While beating, very gradually add hot water to the confectioners' sugar, a few drops at a time until the glaze is just thin enough to pour. Pour it over the cake and let it dribble down the sides.
Serves 16
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