Pineapple Zucchini Cake
This is the most moist zucchini cake you have ever baked! I got this recipe years and years ago from a close friend who probably got it from a Sunset recipe. My children ate it with gusto, not realizing zucchini was one of the major ingredients! And today, they still love it, knowing the mystery ingredient! A great way to get those veggies in the kids! I don't usually add a glaze, but you can if you like. I bake it in bundt pans as it looks very good that way. Taken to potlucks or to the office, everyone always wants the recipe!
You will need:
1 cup salad oil
2 cups sugar
2 tsp vanilla
2 cups shredded zucchini
1 can (81/4 oz) well-drained crushed pineapple
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1 cup finely chopped walnuts and currants (optional)
With a rotary mixer, beat 3 eggs to blend. Add 1 cup salad oil, 2 cups sugar, and 2
tsp vanilla; continue beating until thick and foamy. With a spoon stir in 2 cups shredded zucchini and the pineapple (be sure it is well drained)
Then combine the dry ingredients. Mix the flour with the baking soda, salt, baking powder, cinnamon and nutmeg. If desired, add the walnuts and/or currants. Stir gently into the mixture until just blended.
Divide the batter into 2 greased and flour-dusted 5x9 inch loaf pans, or into one bundt pan. You can also use a 9x13 inch pan. Bake in a 350 degree oven for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Cool in the pan for about ten minutes, turn out to cool completely. Wrap well until you rip it open to enjoy! You may also devour the whole thing at once, eliminating the need to wrap it!
If you would like the chocolate zucchini version, please email me!