Mary's Fluffy Zucchini Cake With Pineapple & Nuts

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By
@Quinnn

When I was a new bride, nearly 30 years ago, I was blessed to buy a home next to a retired couple who completely "adopted" me as their own. Mary was an expert home cook with an even more impressive garden. Since I had no family within hundreds of miles, and her only daughter had long since moved away, we became instant friends. She taught me nearly everything I know about cooking, canning, gardening and life. This is one of the first recipes that she taught me, attached to a bag of fresh zucchini from her garden. Remembering her kindness, I pass her lessons along today. She would love that.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 large
eggs
2 c
sugar
2 tsp
vanilla
1 c
vegetable oil
2 c
peeled, grated zucchini
3 c
flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1 c
walnuts, or your choice
1 c
crushed pineapple, drained

Directions Step-By-Step

1
Preheat oven to 325 degrees. Mix first 5 ingredients until fluffy.
2
Add rest of ingredients and mix well. By hand, mix in nuts. Place in greased and floured 9x13 pan and bake for 1 hour or until tests done.
3
Frost with your favorite white frosting. The recipe for frosting that I use I've listed below in the comments section. Can be made in 2 round cake pans, as shown, for special occasions as well. Reduce cooking time until layers test done with a toothpick.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy