One of those unusual desserts that contains a vegetable (zucchini, in this cake). Traditionally, it is baked in a loaf pan to become "bread." It's easy to prepare and hard to mess up.
1 1/3tspbaking soda
Butter the pan(s). (Optional: then coat the insides with granulated sugar -- after greasing, pour some sugar into the pan, distribute evenly, pour out excess.)
Pre-heat oven to 350 F (175 C).
In a bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
In bowl large enough to hold all of the ingredients, beat eggs and sugar with a spoon until smooth (about a minute).
In the jar of a blender, combine oil, grated zucchini and vanilla extract. Blend until mixture is smooth (this might take a few seconds of blending, then mixing with a spoon to redistribute, then a few more seconds of blending). Add to the eggs/sugar mixture.
Add the dry ingredients to the wet ingredients. Stir well.
Fold in the nuts.
Pour into prepared pans.
The baking time depends on the pans you selected. For a full small-sized loaf pan or a partially filled regular-sized loaf pan, baking time is 45-40 minutes. For a full regular-sized loaf pan, baking time is 50-55 minutes. Rotate half-way through. Check the loaves near the end for doneness with a cake tester (every oven is different!) -- the tester should come out clean when the loaf is ready.
You can use ‘regular’ green or yellow zucchini, or any other variety of soft-skinned summer squash (like straightneck, zephyr, pattypan, costa romagna, etc.).
This recipe could be baked in a variety of pans, but I always use a loaf pan. Your choice of a pan (or pans) depends on how many eggs you use. To help you with estimates, the last row in the table has the approximate volume of the finished recipe to help your estimate (i.e., it accounts for the rise during baking). For the 2 egg recipe, my regular loaf pans (7 7/8” x 4” x 2 1/2” / 20 cm x 10.2 cm x 6.35 cm) gave me two cake that were about 1 5/8″ (4 cm) tall. That’s short and wide, but with that dimension you get a lot of tasty crust and can be sure that there will be no gummy interior areas. Using two small loaf pans (Bake King H2, 7 5/8″ x 3 7/8″ x 2 1/4″ / 19.3 cm x 9.8 cm x 5.7 cm), the cakes almost completely filled the pans .
I prefer walnuts in this recipe because their slight bitterness offsets the sweetness and their flavor is strong enough to stand out. Pecans could be tasty, but I suspect that almonds are too mild, and cashews or peanuts wouldn’t work.
Other additions could include chocolate chips, raisins, sunflower seeds, or pumpkin seeds.
I call for coating the insides of the pans with granulated sugar, a trick I learned in an article about How to Grease and Sugar Your Cake Pans at Food52. This is an optional step that makes the crust a little more interesting.
Zucchini Bread from Slices of Blue Sky, https://slicesofbluesky.com/zucchini-bread-recipe/