Zucchini Kuchen (Gorgeous Zucchini Cake)

This zucchini cake recipe is from my grandmother--she used to pass the zucchini through a meat mincer because they had no food processor. The zucchini cake keeps well wrapped in aluminum foil in the refrigerator and can also be frozen.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 853 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 3 eggs
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¾ cup vegetable oil
• 1 teaspoon butter
• 1 tablespoon ground cinnamon
• 2 tablespoons vegetable oil
• 4 cups grated zucchini
• 1 ¾ cups ground walnuts
• confectioners' sugar, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan with butter.

Step 2

Stir zucchini, sugar, 3/4 cup plus 2 tablespoons of vegetable oil, eggs, and vanilla extract together in a bowl.

Step 3

Combine flour, walnuts, cinnamon, baking powder, and salt in a bowl. Gradually stir flour mixture into zucchini mixture until combined. Pour batter into the prepared loaf pan.

Step 4

Bake in preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Let cool in the pan, about 30 minutes. Dust with confectioners' sugar.