This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.

Zucchini Cake V

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 (8 ounce) can crushed pineapple, drained
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1 cup dates, pitted and chopped
  • 1 cup chopped walnuts

Instructions

    1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.

    2 Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.

    3 Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.

    4 Add flour mixture and beat until smooth. Add dates and nuts. Mix well.

    5 Divide batter evenly into two 9×5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.


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