1 cup white sugar
1/3 cup water
2 eggs
2 teaspoons vanilla extract
4 cups graham crackers, sliced
2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 teaspoon vanilla extract
3 cups milk
1 cup white sugar
1/2 cup heavy cream
1 cup self-rising flour
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine sugar, water, eggs, 1 teaspoon vanilla and graham crackers. Beat until all ingredients are blended. Sift together the all-purpose flour and sugar, cup at a time, and pour into bowl. Beat in the flour mixture alternately with the cream and cinnamon; gradually stir in the large zucchini and walnuts. 6 large muffin cups or deep dish Italian-style baking cups, cut in half. Unroll muffin papers like a cookie sheet, pulling dough onto sheet.
Bake an ungreased 12-inch Bundt cake in the preheated oven for 45 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes before serving.
The same recipe can be eaten at home with a knife.