Ingredients
-
3
-
1
-
2
-
3
-
2 1/4
-
1
-
3
-
2
-
1
-
1/2
-
2
-
3/4
-
1
-
1
-
Directions
Zucchini-Pineapple Loaf Cake,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! :),I was looking for a recipe to use a zucchini and found this recipe, I had all the ingredients except nuts and wanted a double loaf recipe and this was just what I needed! The loat is moist and flavourful, easy to slice and after one day it was even better when all the fruit and spices had time to mellow together. Thanks for sharing Kitten…,Very moist and tasty! I had to use a 9X13 pan and it worked just fine. I also made sure to drain the zuke as much as possible. Thanks for a yummy treat!!
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Steps
|
1
Done
|
Set Oven to 350 Degrees (second Lowest Rack). |
|
2
Done
|
Grease Two 9 X 5-Inch Loaf Pans, or Mini Loaf Pans. |
|
3
Done
|
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
Done
|
Combine Remaining Dry Ingredients Together, Then Gently Stir Into Zucchini/Pineapple Mixture Just Until Blended. |
|
5
Done
|
Add the Chopped Nut and Raisins; Stir to Combine. |
|
6
Done
|
Divide the Batter Evenly Between Two Greased and Floured 9x5 Loaf Pans. |
|
7
Done
|
Bake For 1 Hour or Until Cake Tests Done. |
|
8
Done
|
Cool in Pans For 10 Minutes Before Removing. |
|
9
Done
|
Muffin Variation: Follow Above Recipe Except Nearly Fill Paper-Lined Muffin Cups. |
|
10
Done
|
Bake at 350 Degrees For 24-30 Minutes. |
