Zucchini-Pineapple Loaf Cake Recipe

Name: Zucchini-Pineapple Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 cup oil; 2 cups sugar; 3 teaspoons vanilla; 2 1/4 cups coarsely shredded unpeeled zucchini; 1 (14 ounce) can well drained crushed pineapple; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 2 teaspoons cinnamon; 3/4 teaspoon nutmeg; 1 cup chopped nuts; 1 cup raisins or 1 cup currants

Servings: persons

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 1/4 cups coarsely shredded unpeeled zucchini
1 (14 ounce) can well drained crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts
1 cup raisins or 1 cup currants

1
Set oven to 350 degrees (second lowest rack).
2
Grease two 9 x 5-inch loaf pans, or mini loaf pans.
3
In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
4
Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
5
Add the chopped nut and raisins; stir to combine.
6
Divide the batter evenly between two greased and floured 9x5 loaf pans.
7
Bake for 1 hour or until cake tests done.
8
Cool in pans for 10 minutes before removing.
9
Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
10
Bake at 350 degrees for 24-30 minutes.

1405

kcal

Calories

Fat

179

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 cup oil, 2 cups sugar, 3 teaspoons vanilla, and more.

Yes, Zucchini-Pineapple Loaf 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-Pineapple Loaf Cake

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