zucchini pineapple cake

Name: Zucchini Pineapple Cake
Prep time: 15 min
Cook time: 1 h
Yield: 2
Cuisine: American
Ingredients: 3 - eggs; 2 cup(s) sugar; 2 teaspoon(s) vanilla; 1 cup(s) oil; 2 cup(s) grated zucchini, drained; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 teaspoon(s) baking powder; 3 1/2 cup(s) flour; 1/2 cup(s) raisins (optional); 2 teaspoon(s) cinnamon (optional); 1 cup(s) nuts; 1 cup(s) crushed pineapple, drained well

(1 rating)

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Recipe by

Anita Hoffman

@scent4U

Holland, PA

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.

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(1 rating)

yield 2 loaves

prep time 15 Min

cook time 1 Hr

method Bake

Ingredients For zucchini pineapple cake

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

How To Make zucchini pineapple cake

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

2
Sift dry ingredients and add to egg mixture. Blend well. Add pineapple, raisins and nuts and mix well.
3
Bake 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.
4
Muffins: Follow recipe above, except nearly fill paper lined muffin cups. Bake at 350 degrees for 24 to 30 minutes.
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zucchini pineapple cake

Ingredients For zucchini pineapple cake

How To Make zucchini pineapple cake

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