Zucchini pineapple cake

Yield: 2 Loaves

Measure Ingredient
3 \N Eggs
2 cups Sugar
1 cup Oil
2 teaspoons Vanilla
3 cups Floup
2 teaspoons Baking soda
1 teaspoon Salt
½ teaspoon Baking powder
1½ teaspoon Cinnamon
1 teaspoon Nutmeg
1½ cup Zucchini; grated, unpeeled
8 ounces Pineapple, crushed; drained
½ cup Raisins
1 cup Pecans; chopped
1 pack Instant vanilla pudding
\N \N Source: Austin American-Statesman, June 26, 1991

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-

½ hours.

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