The best delicious Zucchini Pineapple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini Pineapple Cake recipe today!
Hello my friends, this Zucchini Pineapple Cake recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini Pineapple Cake is amazingly delicious, and addictive, everyone will be asking for more Zucchini Pineapple Cake.
What Makes This Zucchini Pineapple Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini Pineapple Cake.
Ready to make this Zucchini Pineapple Cake Recipe? Let’s do it!
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3 Eggs
2 c Sugar
1 c Oil
2 ts Vanilla
3 c Floup
2 ts Baking soda
1 ts Salt
1/2 ts Baking powder
1 1/2 ts Cinnamon
1 ts Nutmeg
1 1/2 c Zucchini; grated, unpeeled
8 oz Pineapple, crushed; drained
1/2 c Raisins
1 c Pecans; chopped
1 pk Instant vanilla pudding
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.
Yields
2 Loaves
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