PINEAPPLE ZUCCHINI CAKE
This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. "WASTE NOT WANT NOT."
Provided by out of here
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 433.1, Fat 18.2, SaturatedFat 2.6, Cholesterol 63.5, Sodium 277.3, Carbohydrate 64.1, Fiber 1.8, Sugar 42.4, Protein 5.3
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