1cupvegetable oil, (or other neutral oil, see notes about substitutions)
2 ¼cupswhite sugar
1tablespoonvanilla extract
2cupsgrated zucchini, skin left on and don't squeeze out moisture
1cupchopped walnuts, (optional)
Instructions
Preheat the oven to 350 degrees F. Grease and flour two 8x4-inch pans.
In a large bowl sift (or whisk together with a fork) the flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
In a separate large bowl, beat eggs, oil, sugar, and vanilla until combined; Add the flour mixture and mix until just combined. Stir in zucchini and walnuts (if using) until well combined. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans for 20 minutes. Loosen edges with a knife, invert carefully to remove from the pans, and cool completely on a cooling rack.
Notes
HEALTHY SWAPS
You can replace half of the oil with applesauce if desired. Keeps the moisture but lightens it up a bit.I've also made versions of this with reduced sugar. It tastes fine but the version with full sugar tastes better in my opinion.Source: Allrecipes