Thanks for sharing! I made this and doubled the recipe. Pineapple Zucchini Cake Serving Size: 1/12 of cake Yield: 12 servings Ingredients: Instructions: 3 eggs 2 cups sugar 2 teaspoons vanilla 1 cup vegetable oil 2 cups peeled, grated zucchini 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 3 cups all purpose flour 1 cup crushed, drained pineapple 1/2 cup raisins (optional) Stir in the zucchini, chopped nuts, pineapple and raisins. Step 4, Bake in 4 small loaf pans greased and floured. Pineapple Zucchini Cake. It only needs to be baked about an hour if you use a typical dark ring pan. A great way to use some of that fresh zucchini in your garden! If the batter gets too stiff, you can add a little of the pineapple juice. If it still seems too dry, just add a little splash of the pineapple juice. Bits of shredded carrot add flavor and extra color to this easy cake. thank you, we really loved it. This Pineapple Zucchini Cake is so easy to make, that you don't even need to use a mixer! Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). 3. Mix in oil. Nov 21, 2019 - Pineapple Zucchini Bundt Cake is super moist and so delicious. Yum!!! I did use whole-grain flour (as always) but opted for soft white wheat, and let the batter sit … Reducing the amount of mixing will ensure your zucchini bundt cake has a soft and tender crumb! Zucchini and Mushroom Kebabs. Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well. Combine oil, eggs, and vanilla; stir well. Privacy Policies, This was delicious! Pineapple Zucchini Cake A wonderful soft, moist and full flavored cake. I also baked this in a bundt pan (for 55 min) rather than a tube pan. To make the frosting, beat together the cream cheese and butter. Bake for 80 minutes, or until a skewer inserted in the centre of the cake comes out clean. Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Step 5, Bake 45 minutes at 350 degrees. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. September 2020. I really look forward to apple baking season. It made 6 loafs and they turned out beautiful. There's a cream cheese frosting that makes this cake even decadent and richer-- and you can make this is a sheet pan. Prep Time 15 minutes. Here, Cathy's Pineapple Zucchini Cake is incredibly easy and a real family hit! Mix long enough so the flour is absorbed. This delicious recipe has been generously shared by one of our Lovefoodies supporters, Cathy Kopp.Cathy is always cooking delicious Homemade dishes and just loves to cook. In a mixer, beat the 3 eggs on high speed until frothy. Tropical Pecan Pineapple Upside Down Cake, Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups, 1 cup grated un-peeled zucchini, excess moisture removed before measuring, 3 ounces cream cheese, softened to room temperature. It's certainly tried and tested! 29 Aug 2006 (full recipe below) Stir together the dry ingredients. With the surge in desire for shipped orders in this the year of the virus, orders placed today will ship next week. You can choose to frost this pineapple zucchini cake if you wish, however, Cathy says the cake is delicious and moist and didn't feel the need to frost it. Course Dessert. with all the zucchini coming from the garden i’m sure i’ll make it again before the summer is over. When I've had to many Zucchini's in the garden, I would peel grate, then put two cups into a freezer bag then put in freezer. 2. Have made zucchini bread for years, have added walnuts to mixture. allrecipes.com.au/recipe/21694/zucchini--pineapple-and-walnut-cake.aspx Add flour mixture and blend well. Pineapple Zucchini Cake 1 cup All-purpose Flour 1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don’t Have This, I used all white) ... St. Patrick’s Day Bundt Cake March 12, 2020. In a large bowl, beat eggs and sugar until light coloured. It's very moist, with just the right balance of spices. 2 cups All-Purpose Flour2 teaspoons cinnamon2 teaspoons baking soda1 teaspoon salt¼ teaspoon baking powder3 eggs2 cups white, granulated sugar1 cup vegetable oil1 teaspoon vanilla extract1 teaspoon grated lemon zest1 cup grated unpeeled zucchini (excess moisture removed before measuring)1 cup crushed pineapple, drained1 cup chopped walnuts or pecans½ cup golden raisins, 3 ounces cream cheese, softened to room temperature¼ cup butter, room temperature1 ½ to 2 cups of powdered sugar. Saved by Inside BruCrew Life. I kept mine in the fridge and it is still moist the next day (now). Glazed this with a cream cheese glaze (2 T cream cheese, 2/3 c confectioners sugar, 1 T milk, 1 tsp vanilla). This Pineapple Zucchini Cake with Cream Cheese Frosting is a zucchini cake with a twist. Instead of a tube pan I used a 13x9. It was tender, fluffy and full of fall spices. Oh, yummy! Yum!!! Mix thoroughly. I don’t think you’d ever guess it was made with zucchini. In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. Your email address will not be published. Mix well until it’s smooth. Required fields are marked *. Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze is a perfect fall Bundt cake full of apples, zucchinis and fall spices. Also, I used a cream cheese frosting to top it off. Add the flour mixture and combine well. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Ultimate Chocolate Zucchini Bundt Cake. I love this cake! 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