Zucchinipineapple Cake Recipes

ZUCCHINI PINEAPPLE BREAD I

Steps:

• Combine flour, baking powder, baking soda, and salt.
• In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

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 BREAD

Steps:

• Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

MARY'S FLUFFY ZUCCHINI CAKE WITH PINEAPPLE & NUTS

Steps:

• 1. Preheat oven to 325 degrees. Mix first 5 ingredients until fluffy.
• 2. Add rest of ingredients and mix well. By hand, mix in nuts. Place in greased and floured 9x13 pan and bake for 1 hour or until tests done.
• 3. Frost with your favorite white frosting. The recipe for frosting that I use I've listed below in the comments section. Can be made in 2 round cake pans, as shown, for special occasions as well. Reduce cooking time until layers test done with a toothpick.

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.

PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
• In a medium bowl, combine oil, eggs, and vanilla; stir well.
• Add grated zucchini and pineapple; mix well.
• Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
• Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
• Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
• Cool cake completely on a wire rack.
• To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
• Spread frosting over top of cake.
• You can garnish with chopped pecans or walnuts, if desired (extra points).

ZUCCHINI PINEAPPLE

Steps:

• Wash and peel the zucchini.
• [Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle.
• Cut into 1 to 2 cm (1/2 inch) cubes, or, shred.
• Add to large saucepan with all the other ingredients.
• Bring to a boil, uncovered, then reduce to a simmer.
• Let simmer uncovered for 20 minutes.
• Ladle hot solids and liquid equally into heated jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace leaving solids covered with liquid.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.

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.