Pineapple Zucchini Cake

READY IN: 1hr 45mins
Recipe by out of here

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."

Top Review by A Spiring Chef

This recipe is good, but after I tasted it, it seemed flat to me. Then I thought maybe it's because there is no salt. I think I might try it again and add about 1/2 tsp. of salt and see if that helps. I remember hearing that you really have to have a little salt in all your baking.

Ingredients Nutrition

Directions

  1. Place zucchini in sieve; let drain 30 minutes.
  2. Drain pineapple.
  3. Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
  4. Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
  5. Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
  6. Press zucchini to remove excess liquid.
  7. Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
  8. Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).

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