Best Marys Fluffy Zucchini Cake With Pineapple Nuts Recipes

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ZUCCHINI WALNUT CAKE



Zucchini Walnut Cake image

What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 17

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 large eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped toasted walnuts, optional
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon 2% milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped toasted walnuts, optional

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. , In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

Nutrition Facts : Calories 275 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI PINEAPPLE CAKE



Zucchini Pineapple Cake image

This is a rich, delicious, moist cake that has pineapple, raisins and nuts. It can also be frosted with a cream cheese icing. This recipe also makes great muffins.

Provided by Anita Hoffman

Categories     Cakes

Time 1h15m

Number Of Ingredients 13

3 eggs
2 c sugar
2 tsp vanilla
1 c oil
2 c grated zucchini, drained
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 1/2 c flour
1/2 c raisins (optional)
2 tsp cinnamon (optional)
1 c nuts
1 c crushed pineapple, drained well

Steps:

  • 1. Beat eggs until fluffy; add sugar, vanilla, oil and zucchini.
  • 2. Sift dry ingredients and add to egg mixture. Blend well. Add pineapple, raisins and nuts and mix well.
  • 3. Bake at 350 degrees in 2 greased and floured loaf pans for 1 hour . Cool in pans, on wire rack, for 10 minutes before removing. Cool completely. If frosting, frost when cool.
  • 4. Muffins: Follow recipe above, except nearly fill paper lined muffin cups. Bake at 350 degrees for 24 to 30 minutes.

ZUCCHINI PINEAPPLE CAKE



Zucchini Pineapple Cake image

Make and share this Zucchini Pineapple Cake recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 1h15m

Yield 2 loaves

Number Of Ingredients 12

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup oil
2 cups grated zucchini, drained
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 1/2 cups flour
1/2 cup raisins (optional)
1 cup nuts
1 cup crushed pineapple, drained well

Steps:

  • Beat eggs until fluffy, add sugar, vanilla, oil, zucchini. Sift dry ingredients and add to egg mixture. Blend well.
  • Add pineapple, raisins, and nuts and mix well.
  • Bake in 2 well greased loaf pans for 1 hour at 350 degrees.

Nutrition Facts : Calories 3158.8, Fat 154.2, SaturatedFat 23.7, Cholesterol 317.2, Sodium 2555.2, Carbohydrate 409.6, Fiber 14.4, Sugar 224.8, Protein 45.9

ZUCCHINI CAKE III



Zucchini Cake III image

Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.

Provided by Geri Knoll

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 14

Number Of Ingredients 14

4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup confectioners' sugar
2 tablespoons milk

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.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 55.7 g, Cholesterol 53.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 349.2 mg, Sugar 40.1 g

ZUCCHINI PINEAPPLE CAKE



Zucchini Pineapple Cake image

Make and share this Zucchini Pineapple Cake recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 (8 1/4 ounce) can crushed pineapple (well drained)
1 cup finely chopped walnuts
2 teaspoons pure vanilla extract
2 cups raw grated zucchini (squeezed in a paper towel)
1 cup confectioners' sugar
1 tablespoon milk

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.

Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.7, Sodium 386.3, Carbohydrate 65, Fiber 1.8, Sugar 46.8, Protein 6.1

ZUCCHINI-PINEAPPLE LOAF CAKE



Zucchini-Pineapple Loaf Cake image

I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 2 loaf cakes

Number Of Ingredients 14

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 1/4 cups coarsely shredded unpeeled zucchini
1 (14 ounce) can well drained crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts
1 cup raisins or 1 cup currants

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.

Nutrition Facts : Calories 3323.6, Fat 154.5, SaturatedFat 21.9, Cholesterol 279, Sodium 3104.7, Carbohydrate 457.5, Fiber 18.5, Sugar 279.7, Protein 45.5

MARY'S FLUFFY ZUCCHINI CAKE WITH PINEAPPLE & NUTS



Mary's Fluffy Zucchini Cake With Pineapple & Nuts image

When I was a new bride, nearly 30 years ago, I was blessed to buy a home next to a retired couple who completely "adopted" me as their own. Mary was an expert home cook with an even more impressive garden. Since I had no family within hundreds of miles, and her only daughter had long since moved away, we became instant friends....

Provided by Family Favorites

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 11

3 large eggs
2 c sugar
2 tsp vanilla
1 c vegetable oil
2 c peeled, grated zucchini
3 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c walnuts, or your choice
1 c crushed pineapple, drained

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.

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