Our Featured Recipe…Pineapple Zucchini Cake
This week I have chosen a recipe sent to me by Jan Milbradt as our featured recipe of the week! Since Jan gave me the suggestion to implement a featured weekly recipe from readers, she gets to be the very first one featured! Thanks, Jan.. this looks delicious. 🙂
Pineapple Zucchini Cake
With zucchinis in season, summer is a wonderful time to try this delicious cake. This cake tastes great with no frosting at all, but cream cheese frosting is literally the "icing on the cake" for this one!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Ingredients
- 3 eggs
- 2 teaspoons vanilla
- 2 cups zucchini peeled and grated
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 small can crushed pineapple drained
- 2 cups sugar
- 1 cup oil
- 3 cups flour
- 1 teaspoon salt
- 1/2 cup raisins
- 1 cup pecans or walnuts chopped
Instructions
-
1. Preheat oven to 325 degrees
2. Beat eggs until fluffy
3. Add sugar, vanilla, oil, and zucchini. Blend well.
4. Add dry ingredients and mix well.
5. Stir in nuts, raisins, and pineapple.
6.Bake in greased, floured cake pan or loaf pans for one hour.
After cooling, frost with cream cheese frosting if desired.
