Monday, January 30, 2017
Zucchini-Pineapple Loaf Cake
Zucchini-Pineapple Loaf Cake
2 loaf cakes
3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 1⁄4 cups coarsely shredded unpeeled zucchini
1 (14 ounce) canwell 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
Set oven to 350 degrees (second lowest rack). Grease two 9 x 5-inch loaf pans, or mini loaf pans. 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.
Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended. Add the chopped nut and raisins; stir to combine. Divide the batter evenly between two greased and floured 9x5 loaf pans. Bake for 1 hour or until cake tests done. Cool in pans for 10 minutes before removing.
Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
Bake at 350 degrees for 24-30 minutes.
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