Zucchini-Pineapple Loaf Cake

READY IN: 1hr 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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