Zucchini-Pineapple Loaf Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :) Ingredients:
3 eggs |
1 cup oil |
2 cups sugar |
3 teaspoons vanilla |
2 1/4 cups coarsely shredded unpeeled zucchini |
1 (14 ounce) can well drained crushed pineapple |
3 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
2 teaspoons cinnamon |
3/4 teaspoon nutmeg |
1 cup chopped nuts |
1 cup raisins or 1 cup currants |
Directions:
1. Set oven to 350 degrees (second lowest rack).
2. Grease two 9 x 5-inch loaf pans, or mini loaf pans.
3. In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
4. Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
5. Add the chopped nut and raisins; stir to combine.
6. Divide the batter evenly between two greased and floured 9x5 loaf pans.
7. Bake for 1 hour or until cake tests done.
8. Cool in pans for 10 minutes before removing.
9. Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
10. Bake at 350 degrees for 24-30 minutes.
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