Home Made Recipes

Zucchini Cake V

Zucchini Cake V

Components

Unique recipe makes 2 – 9×5 inch loaf pans Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • three eggs

  • 1 cup vegetable oil

  • 2 cups white sugar

  • 2 teaspoons vanilla extract

  • 2 cups grated zucchini

  • 1 (eight ounce) can crushed pineapple, drained

  • three cups all-objective flour

  • 2 teaspoons baking soda

  • 1 1/2 teaspoons floor cinnamon

  • 1 teaspoon salt

  • three/four teaspoon floor nutmeg

  • 1/four teaspoon baking powder

  • 1 cup dates, pitted and chopped

  • 1 cup chopped walnuts

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Zucchini Cake V

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour two 9×5 inch loaf pans.
  2. Combine collectively flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Put aside.
  3. Beat eggs, oil, sugar, and vanilla till thick. Stir in shredded zucchini. Stir in drained pineapple. Combine properly.
  4. Add flour combination and beat till clean. Add dates and nuts. Combine properly.
  5. Divide batter evenly into two 9×5 inch loaf pans. Bake at 350 levels F (one hundred seventy five levels C) for 1 hour and quarter-hour or till picket toothpick inserted in middle comes out clear.

Vitamin

  • Energy
  • 270 kcal
  • thirteen%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Ldl cholesterol
  • 26 mg
  • 9%
  • Fats
  • thirteen.2 g
  • 20%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • three.5 g
  • 7%
  • Sodium
  • 217 mg
  • 9%

* % Every day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Joan

“This has all the time been a favourite at our home. Even the youngsters prefer it! I purchase Zucchini when it’s on sale, shred it, and freeze it in 2 cup plastic luggage.”

Categories:   Pineapple Cake

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