Pineapple Zucchini Cake Recipe

Name: Pineapple Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups zucchini, shredded; 1 (8 ounce) can crushed pineapple in juice; 2 cups all-purpose flour; 1 1/2 cups sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 3/4 teaspoon ground allspice; 3 eggs; 3/4 cup vegetable oil; 1/3 cup pineapple juice concentrate; 1 teaspoon vanilla; 1/2 cup golden raisin

Servings: persons

2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple in juice
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3 eggs
3/4 cup vegetable oil
1/3 cup pineapple juice concentrate
1 teaspoon vanilla
1/2 cup golden raisin

1
Place zucchini in sieve; let drain 30 minutes.
2
Drain pineapple.
3
Preheat oven to 350u00b0F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
4
Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
5
Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
6
Press zucchini to remove excess liquid.
7
Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
8
Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).

1066

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 cups zucchini, shredded, 1 (8 ounce) can crushed pineapple in juice, 2 cups all-purpose flour, 1 1/2 cups sugar, 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.

Pineapple Zucchini Cake

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