Zucchini Cake Recipe

Name: Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 c. cooking oil; 2 c. sugar; 2 tsp. vanilla; 2 c. zucchini, peeled and grated; 2 (8 oz.) cans crushed pineapple, drained; 3 c. all-purpose flour; 2 tsp. soda; 1 1/2 tsp. cinnamon; 1 tsp. salt; 3/4 tsp. nutmeg; 1/4 tsp. baking powder; 1 c. chopped nuts; 1 c. chopped dates

Servings: persons

3 eggs
1 c. cooking oil
2 c. sugar
2 tsp. vanilla
2 c. zucchini, peeled and grated
2 (8 oz.) cans crushed pineapple, drained
3 c. all-purpose flour
2 tsp. soda
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/4 tsp. baking powder
1 c. chopped nuts
1 c. chopped dates

1
Beat 3 eggs, cooking oil, sugar and vanilla until thick.
2
Mix in separate bowl zucchini and crushed pineapple.
3
Sift together flour, soda, cinnamon, salt, nutmeg and baking powder.
4
Mix together nuts and dates.
5
To flour mixture, add nuts and dates. Stir into liquid mixture, then stir in pineapple and zucchini mixture.
6
Bake at 350u00b0 for about 1 hour.
7
Make sure to line the bottom of greased baking pan(s) with waxed paper.

1815

kcal

Calories

Fat

270

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 14 ingredients. The key ingredients include: 3 eggs, 1 c. cooking oil, 2 c. sugar, 2 tsp. vanilla, and more.

Yes, 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.

Zucchini Cake

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