This is the original recipe given to me by my good friend Enza. It is one of the easiest coffee cakes that I have ever made. It is great with a cup of tea too!
INGREDIENTS:
2 cups grated zucchini
3 large whole eggs
1 cup vegetable oil
3 cups unbleached all-purpose flour
1 3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons of cinnamon
2 teaspoons of pure vanilla extract
powdered sugar for dusting
METHOD:
Preheat oven to 350F. Lightly butter a 9-inch fluted bundt cake pan. Grate the zucchini in a food processor or manually using a box grater. In a large mixing bowl sift the flour, baking soda, baking powder, salt and cinnamon together. Set aside. In another mixing bowl beat eggs, oil and sugar until light and fluffy. Stir in the vanilla and grated zucchini. Gently stir in the wet ingredients to the dry ingredients. Do not over mix/beat. Pour the batter into the prepared pan. Bake for approximately 50 minutes. Cake is ready, when cake tester comes out clean. Let cake cool in pan on a cooling cookie rack for 30 minutes before removing from pan. After you remove from pan dust lightly with powdered sugar.
If you notice the cake over browning before it is completed baked, cover loosely with aluminum foil for the remainder of the time.
