Zucchini Pineapple Cake Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
3: Eggs,
2 cup: Sugar,
1 cup: Oil,
2 tsp: Vanilla,
3 cup: Floup,
2 tsp: Baking soda,
1 tsp: Salt,
1/2 tsp: Baking powder,
1 1/2 tsp: Cinnamon,
1 tsp: Nutmeg,
1 1/2 cup: Zucchini, grated, unpeeled
8 ounce: Pineapple, crushed, drained
1/2 cup: Raisins,
1 cup: Pecans, chopped
1 package: Instant vanilla pudding,
Directions:
Preheat the oven to 350 F. In a large bowl, beat the eggs, sugar,
oil, and vanilla until foamy. In a separate bowl, sift the flour,
soda, salt, baking powder, cinnamon, and nutmeg together. Combine
with the egg mixture; stir in the zucchini, pineapple, raisins,
pecans, and pudding. Pour into two greased and floured 9"x5"x3" loaf
pans. Bake one hour or until a toothpick inserted in the center comes
out clean. This cake can also be baked in a large tube pan at 325 F.
for about 1-
1/2 hours.
Source: Austin American-Statesman, June 26, 1991
Source from luhu.jp
oil, and vanilla until foamy. In a separate bowl, sift the flour,
soda, salt, baking powder, cinnamon, and nutmeg together. Combine
with the egg mixture; stir in the zucchini, pineapple, raisins,
pecans, and pudding. Pour into two greased and floured 9"x5"x3" loaf
pans. Bake one hour or until a toothpick inserted in the center comes
out clean. This cake can also be baked in a large tube pan at 325 F.
for about 1-
1/2 hours.
Source: Austin American-Statesman, June 26, 1991
Source from luhu.jp