Zucchini Cake

Beat eggs, sugar, oil, grated zucchini, and vanilla together in a large bowl.

Mix dry ingredients together in a separate bowl, making sure they are blended well.

Slowly add the dry ingredients to the wet ingredients, mixing until blended.

Pour into a buttered bundt pan. Cook at 350 degrees for 1 hour. Let cool for 5 minutes and then turn over onto a cooling rack.

In the summer when my garden is bursting forth with zucchini, I grate and freeze it in zip baggies, putting two cups of zucchini in each baggie. This cake tastes so good in the middle of winter. Enjoy!