Zucchini Pineapple Cake

Anita Hoffman

By
@scent4U

This is a rich, delicious, moist cake that has pineapple, raisins and nuts. It can also be frosted with a cream cheese icing.
This recipe also makes great muffins.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
2 loaves
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

3
eggs
2 c
sugar
2 tsp
vanilla
1 c
oil
2 c
grated zucchini, drained
1 tsp
baking soda
1 tsp
salt
1 tsp
baking powder
3 1/2 c
flour
1/2 c
raisins (optional)
2 tsp
cinnamon (optional)
1 c
nuts
1 c
crushed pineapple, drained well

Step-By-Step

1Beat eggs until fluffy; add sugar, vanilla, oil and zucchini.

2Sift dry ingredients and add to egg mixture.
Blend well.
Add pineapple, raisins and nuts and mix well.

3Bake at 350 degrees in 2 greased and floured loaf pans for 1 hour .
Cool in pans, on wire rack, for 10 minutes before removing. Cool completely.
If frosting, frost when cool.

4Muffins: Follow recipe above, except nearly fill paper lined muffin cups.
Bake at 350 degrees for 24 to 30 minutes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American