Pineapple-Zucchini Cake

Name: Pineapple-Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. shredded, unpeeled zucchini; 3 c. flour; 2 c. sugar; 3 eggs; 1 c. Crisco oil; 2 tsp. vanilla; 2 tsp. baking soda; 1 tsp. salt; 1/2 tsp. baking powder; 3 tsp. cinnamon; 1 (8 1/2 oz.) crushed pineapple, drained; 1 c. currants; 1 1/2 c. chopped nuts

Eats Now Editorial Team · Baking & Desserts

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Pineapple-Zucchini Cake – a delicious recipe with zucchini, flour, sugar, eggs, Crisco oil, vanilla. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 c. shredded, unpeeled zucchini
3 c. flour
2 c. sugar
3 eggs
1 c. Crisco oil
2 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3 tsp. cinnamon
1 (8 1/2 oz.) crushed pineapple, drained
1 c. currants
1 1/2 c. chopped nuts

1
In bowl, blend eggs and sugar. Add Crisco oil and vanilla. Blend well.
2
Add baking soda, salt, baking powder and cinnamon. Mix well.
3
Add flour alternately with zucchini and blend.
4
Then add pineapple, currants and nuts.
5
Blend well.
6
Pour batter in two greased and floured 9 x 5-inch pans.
7
Bake at 350u00b0 for 1 hour. Let cool 10 minutes and turn out on cooling racks.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. shredded, unpeeled zucchini, 3 c. flour, 2 c. sugar, 3 eggs, and more.

Yes, Pineapple-Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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