2 cups sugar slowly followed by
1 cup vegetable oil slowly
1 tsp vanilla then
2 cups shredded zucchini
Add dry ingredients:
2 cups flour
1 tsp---baking soda
1 tsp----salt
1/4 tsp--baking powder
1 tsp cinnamon
Mix well.
Original recipe calls for 1/2 cup nuts. Since I am
allergic to nuts, I substitute mini chocolate chips or blueberries. My
son uses raisins for the restaurant he works at.
After that is done I stir in the mini chocolate
chips or blueberries that have been dusted with a little flour (Keeps
them from sinking to the bottom).
Preheat oven to 350. Spray pan with baking spray
and bake for 50 - 60 minutes. The time range is to accommodate the
wetness of the zucchini. I have used loaf pans, mini loaf pans, Bundt
pan, mini Bundt pans and cupcake pans. Cooking time varies with the pan
used. I find my nose is also a good indicator of when to check it.
