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

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Ingredients

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