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Ingrid's Almond Zucchini Cake


Great for using up zucchini in your garden.

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  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 3 cups sugar
  • 1 1/4 cups oil
  • 1 teaspoon almond extract
  • 3 cups grated zucchini


Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget


Step 1

Sift first four ingredients together. Gradually add sugar to the eggs beating well until thick and light. Stir in the oil and almond extract. Blend in the dry ingredients, mixing until smooth. Stir in the zucchini. Pour into a greased and floured tube pan. Bake at 350 F for 45 -60 minutes.

May use loaf pan or muffin tins. Freezes well. Use a cake tester or toothpick, it should come out dry when done.

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