4 Eggs
2 Cups Sugar
1 Cup Oil
2 Cups grated unpeeled zucchini
(press between paper towels to squeeze out excess moisture)
Zest of 1 Lemon
3 1/2 Cups All Purpose Flour
1 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
4 Teaspoons Baking Powder
1 Cup fresh or thawed blueberries
Preheat oven to 350 degrees.
Mix eggs, oil, zucchini, lemon zest together in medium bowl.
Sift together sugar, flour, salt, baking soda & powder in large bowl. Make a hole in center of dry ingredients and pour contents from medium bowl into center. Fold together until mixed and add blueberries.
Makes 2 loaves or one bundt cake.
2 Cups Sugar
1 Cup Oil
2 Cups grated unpeeled zucchini
(press between paper towels to squeeze out excess moisture)
Zest of 1 Lemon
3 1/2 Cups All Purpose Flour
1 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
4 Teaspoons Baking Powder
1 Cup fresh or thawed blueberries
Preheat oven to 350 degrees.
Mix eggs, oil, zucchini, lemon zest together in medium bowl.
Sift together sugar, flour, salt, baking soda & powder in large bowl. Make a hole in center of dry ingredients and pour contents from medium bowl into center. Fold together until mixed and add blueberries.
Makes 2 loaves or one bundt cake.
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