Moist Zucchini Cake
This zucchini cake is my son’s favorite — it stays very moist and also freezes well. I usually frost it with cream cheese frosting, but it’s also great plain.
all-purpose flour
2
cups
ground cinnamon
3
teaspoons
baking soda
2
teaspoons
salt
1
teaspoon
baking powder
¼
teaspoon
grated zucchini
2
cups
white sugar
1 ½
cups
vegetable oil
1
cup
eggs, lightly beaten
3
large
vanilla extract
2
teaspoons
chopped walnuts
1
cup
 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
