2 cups sugar [note: I usually reduce this to about 1 1/2 cups]
2 cups grated raw zucchini
2 tsp vanilla extract
1 tsp salt
1 tsp cinnamon
1 cup chopped walnuts (*)
3 eggs
STEP BY STEP:
Preheat oven to 350 F. Grease and flour two 9 inch round pans or a 10 inch
tube (or bundt) pan.
Cream the butter and slowly add the sugar, beating until smooth. Beat in the eggs and mix thoroughly. Add vanilla, orange zest and zucchini and blend well. The batter make look curdled at this point, but it will become smooth later.
Sift together the remaining dry ingredients and add to the zucchini mixture along with the milk. Beat thoroughly, then stir in the walnuts.
Pour into pan(s) and bake layer cakes for 35-40 minutes, the tube cake for
an hour, or until a knife inserted into the centre comes out clean. Remove
from oven, let cool, and either sprinkle with confectioners sugar (that is
all we do, since it is very moist as it) or frost with Coffee Frosting (I
haven't tried this, but the recipe is as follows, from the same cookbook).
TIPS:
(*)I omit these, being allergic to most nuts, and it still tastes great
