2cupsgrated zucchini, from 1 large or 2 smaller zucchini
2eggs, lightly beaten
2/3cupcanola or other neutral oil
2teaspoonspure vanilla extract
1 1/4teaspoonskosher salt
Preheat the oven to 350°F and grease or line a 9x5" loaf pan or cake pans of choice.
In a large mixing bowl, combine all the ingredients and stir by hand until well mixed. Be sure to scrape the bottom of the bowl to make sure everything is combined.
Pour batter into the loaf or cake pans, and bake until the cake feels firm on top and a cake tester comes out clean, about 1 hour for a loaf cake; less if divided into two cake pans. Cool in the pan for 20 to 30 minutes, then turn out onto a cooking rack to cool fully.
A recipe from Unpeeled. Copyright 2020. All rights reserved.