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.
Muffins ready for the oven in 2 minutes
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
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