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
- 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
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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