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    You are in: Home / Recipes / Zucchini-Pineapple Loaf Cake Recipe
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    Zucchini-Pineapple Loaf Cake

    Zucchini-Pineapple Loaf Cake. Photo by lilsweetie

    1/1 Photo of Zucchini-Pineapple Loaf Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Kittencalskitchen's Note:

    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! :)

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    loaf ca ...

    Units: US | Metric


    1. 1
      Set oven to 350 degrees (second lowest rack).
    2. 2
      Grease two 9 x 5-inch loaf pans, or mini loaf pans.
    3. 3
      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.
    4. 4
      Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
    5. 5
      Add the chopped nut and raisins; stir to combine.
    6. 6
      Divide the batter evenly between two greased and floured 9x5 loaf pans.
    7. 7
      Bake for 1 hour or until cake tests done.
    8. 8
      Cool in pans for 10 minutes before removing.
    9. 9
      Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
    10. 10
      Bake at 350 degrees for 24-30 minutes.

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    Ratings & Reviews:

    • on August 03, 2009


      Here are a few additions to make the bread even better. Soak your raisins in hot water for about 10 minutes and drain. That will plump them up really nicely. Also, toast the nuts before adding to the batter. Also, I added toasted coconut as well, about 1/2-3/4 c. To toast, put nuts and coconut on sided cookie sheet and bake at 325 for 10-15 minutes. Also, beat the egg/oil/sugar/vanilla mixture well, about 3+ minutes on med speed to make it light colored and frothy. Drain your shredded zucchini, about 10 minutes, pressing on it to release as much liquid as possible. That will prevent the bread from becoming soggy. Good idea to rotate bread pans at the half way minute mark to ensure even baking. Bread is fairly sweet. Next time I might cut down the sugar to 1 3/4 c.

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    • on June 28, 2009


      This cake is wonderful! I made it in a 9x13 pan and frosted it with cream cheese frosting. It was served as a birthday cake and everyone loved it. Thanks Kitten!

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    • on February 23, 2012


      I was looking for a recipe to use a zucchini and found this recipe, I had all the ingredients except nuts and wanted a double loaf recipe and this was just what I needed! The loat is moist and flavourful, easy to slice and after one day it was even better when all the fruit and spices had time to mellow together. Thanks for sharing Kitten...

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Zucchini-Pineapple Loaf Cake

    Serving Size: 1 (2138 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3323.5
    Calories from Fat 1390
    Total Fat 154.5 g
    Saturated Fat 21.8 g
    Cholesterol 279.0 mg
    Sodium 3104.6 mg
    Total Carbohydrate 457.4 g
    Dietary Fiber 18.4 g
    Sugars 279.7 g
    Protein 45.5 g

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