Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or one 9×13-inch rectangular pan.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the vegetable oil and sugar together until well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated zucchini and chopped nuts (if using).
3. Bake the Cake:
Pour the batter into the prepared cake pans or baking dish.
Bake for 30-35 minutes (for round pans) or 40-45 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pans for about 10 minutes, then transfer it to a wire rack to cool completely.
My folks loved it so much. I’m definitely doubling the recipe next time!
Crockpot Cubed Steak
Ultimate Vanilla Flan in Caramel Arro Mold – A Rich and Creamy Classic Dessert
I assure you, the sauce is the secret weapon in this recipe
Breaking: Sylvester Stallone to Open Chains of Anti-Woke Coffee Shops to Counter Starbucks
Best Ever Pepper Steak
William and Kate Middleton ‘not as perfect as it seems’: Inside their rocky relationship
Southern Fried Chicken
Doritos Taco Salad