Friday, July 31, 2015

Pineapple Zucchini Cake Recipe

Makes 2 small bundt cakes or 2 bread loaves.

3 ½ Cups flour
1 ½ tsp Baking Soda
¾ tsp Baking Powder
½ tsp Salt
4 eggs
1 cup Oleo Margarine
2 Cups Grated Zucchini
1/3 cup Vegetable Oil
½ tsp Vanilla
1 – 20 oz. can Crushed Pineapple


Cream oleo, oil and sugar together. Add vanilla. Mix in beaten eggs.

Add grated zucchini.

Drain crushed pineapple and add pineapple to mixture.

Sift together dry ingredients and add to mixture.

Pour into cake or bread pans. Make pans 2/3 full.

Bake at 350 – 55 minutes or until toothpick comes out clean.

The cake is moist and light. Serve with or without icing or whipped topping.

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