SPICY PINEAPPLE ZUCCHINI CAKE
Make and share this Spicy Pineapple Zucchini Cake recipe from Food.com.
Provided by Zaney1
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Beat eggs to blend, add oil, sugar and vanilla.
- Continue beating until thick and foamy.
- Stir in zucchini and pineapple.
- Mix remaining ingredients in a seperate bowl.
- Stir dry mixture gently into zucchini mixture just until blended.
- Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
- Dust finished cake with powdered sugar or top with cream cheese frosting.
- FROSTING:
- Cream ingredients, beating until smooth.
ZUCCHINI SPICE CAKE
I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.
Provided by BECCARAE1
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- Place grated zucchini in a colander and set aside to drain.
- Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g
PINEAPPLE ZUCCHINI CAKE
This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. "WASTE NOT WANT NOT."
Provided by out of here
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place zucchini in sieve; let drain 30 minutes.
- Drain pineapple.
- Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
- Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
- Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
- Press zucchini to remove excess liquid.
- Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
- Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).
Nutrition Facts : Calories 433.1, Fat 18.2, SaturatedFat 2.6, Cholesterol 63.5, Sodium 277.3, Carbohydrate 64.1, Fiber 1.8, Sugar 42.4, Protein 5.3
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