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Ingredients:
- 2 eggs
- 2/3 cup vegetable oil
- 1 1/4 cup sugar
- 1 1/3 cups zucchini, peeled and grated
- 1 tablespoon
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup chopped pecans or walnuts
Preparation:
In mixing bowl with handheld electric mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with
nuts; stir into zucchini mixture and blend well. Pour into a greased and
floured 2 pound coffee can or 2 quart mold (whatever you use, make sure it fits in your slow cooker). Place in slow cooker.
Cover can or dish with 8 paper towels. Cover and bake on HIGH for 3 to 4 hours.
Do not remove cover to check cake until it has cooked for 3 hours. Let stand 5 minutes before unmolding.
Do not remove cover to check cake until it has cooked for 3 hours. Let stand 5 minutes before unmolding.
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