Zucchini Cake V Recipe

Name: Zucchini Cake V
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 eggs; 1 cup vegetable oil; 2 cups white sugar; 2 teaspoons vanilla extract; 2 cups grated zucchini; 1 (8 ounce) can crushed pineapple, drained; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 3/4 teaspoon ground nutmeg; 1/4 teaspoon baking powder; 1 cup dates, pitted and chopped; 1 cup chopped walnuts

Servings: persons

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 (8 ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon baking powder
1 cup dates, pitted and chopped
1 cup chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2
Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.
3
Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.
4
Add flour mixture and beat until smooth. Add dates and nuts. Mix well.
5
Divide batter evenly into two 9x5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.

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

No additional tips available.

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

How did you like this recipe?

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 cup vegetable oil, 2 cups white sugar, 2 teaspoons vanilla extract, and more.

Yes, Zucchini Cake V 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 V

How did you like this recipe?

Frequently Asked Questions