Pineapple Zucchini Cake Recipes

PINEAPPLE ZUCCHINI CAKE

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).

ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
• In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
• Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
• To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

ZUCCHINI PINEAPPLE CAKE

Steps:

• Grease and flour a 10 inch tube pan.
• Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
• Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
• Stir in pineapple, nuts, vanilla and zucchini.
• Pour batter into pan.
• Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
• Invert on a cake rack to cook completely.
• Glaze: 1 c.
• conf.
• sugar and 1 tbls.
• milk.
• mix well and pour over cooled cake.

ZUCCHINI-PINEAPPLE LOAF CAKE

Steps:

• Set oven to 350 degrees (second lowest rack).
• Grease two 9 x 5-inch loaf pans, or mini loaf pans.
• 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.
• Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
• Add the chopped nut and raisins; stir to combine.
• Divide the batter evenly between two greased and floured 9x5 loaf pans.
• Bake for 1 hour or until cake tests done.
• Cool in pans for 10 minutes before removing.
• Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
• Bake at 350 degrees for 24-30 minutes.