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| Zucchini Pineapple Cake |
As a proud recipe hoarder, I feel compelled to grab any free recipe that’s offered to me. This includes recipes printed on food packages, the ones on advertisements of food products, or random recipes given out at grocery stores. I found this recipe at a fruit stand close to our home, which was promoting zucchinis. I’m so glad I picked it up…it’s yummy.
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| Yummy Cake with Zucchini and Pineapple |
Zucchini Pineapple Cake
Serves 10
As a proud recipe hoarder, I feel compelled to grab any free recipe that’s offered to me. This includes recipes printed on food packages, the ones on advertisements of food products, or random recipes given out at grocery stores. I found this recipe at a fruit stand close to our home, which was promoting zucchinis. I’m so glad I picked it up…it’s yummy.
3 eggs
1 ½ cups sugar
1 cup canola oil
1 teaspoon vanilla
1 ½ cup grated zucchini
1 cup crushed pineapple, drained
3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon nutmeg
1 ½ teaspoons cinnamon
1 cup walnuts, chopped
1 cup Thompson raisins
Directions:
Preheat oven to 350 degrees F.
Grease or line a 13x9x2 inch baking dish with parchment paper.
Beat eggs in a stand mixer until foamy. Add sugar and beat well. Stir in oil, vanilla, grated zucchini and pineapple.
In a separate bowl, mix together the dry ingredients, walnuts and raisins. Add to the zucchini mixture and stir until combined.
Bake 40-45 minutes, until brown on top, and a toothpick comes out clean.
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