Prep 50 mins
Cook 55 mins
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."
- 2 cups zucchini, shredded
- 1 (8 ounce) can crushed pineapple in juice
- 2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground allspice
- 3 eggs
- 3⁄4 cup vegetable oil
- 1⁄3 cup pineapple juice concentrate
- 1 teaspoon vanilla
- 1⁄2 cup golden raisin
- 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).
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.
Wow, this was great, so moist and very tasty, used 3/4 cup Splenda and 3/4 cup sugar instead and still worked fine, could even cut down on real sugar a bit more as the pineapple gives the cake a natural sweetness. Didn't have the pineapple juice so used the syrup from my canned pineapple instead and was great. Don't like raisins so left them out also. Iced it with a cream cheese icing and was absolutely decadent, my new favourite cake!!!! Yummmmmmm!!!!
Awsome recipe!!! Everyone loved it. I had to change a few things cause I didn't have them though and it was still incredible. I doubled the recipe and used a 20oz can of crushed pineapple and instead of white sugar I used 4 cups of brown sugar. I omitted the pineapple huice as I didn't have any on hand but I figured that the extra crushed pineapple and juice along with the moisture content of the brown sugar would make up for it. It turned out fine! I also baked it in a pan a slight bit larger than a 9x13 with high sides. Thanks so much for a great recipe, will definatly be using many times over! :-)