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Zucchini-Pineapple Loaf Cake Recipe

Zucchini-Pineapple Loaf Cake Recipe

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Ingredients:

Serving

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 1/4 cups coarsely shredded unpeeled zucchini
1 (14 oz) can well drained crushed pineapple
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 tsp cinnamon
3/4 tsp nutmeg
1 cup chopped nuts
1 cup raisins or 1 cup currants

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3737.33 Kcal (15647 kJ)
Calories from fat	1879.07 Kcal
		% Daily Value*
Total Fat	208.79g	321%
Cholesterol	245.52mg	82%
Sodium	7556.17mg	315%
Potassium	3006.38mg	64%
Total Carbs	431.54g	144%
Sugars	123.39g	494%
Dietary Fiber	37.7g	151%
Protein	57.18g	114%
Vitamin C	96.7mg	161%
Iron	25mg	139%
Calcium	877mg	88%

Amount Per 100 g
Calories	340.12 Kcal (1424 kJ)
Calories from fat	171.01 Kcal
		% Daily Value*
Total Fat	19g	321%
Cholesterol	22.34mg	82%
Sodium	687.66mg	315%
Potassium	273.6mg	64%
Total Carbs	39.27g	144%
Sugars	11.23g	494%
Dietary Fiber	3.43g	151%
Protein	5.2g	114%
Vitamin C	8.8mg	161%
Iron	2.3mg	139%
Calcium	79.8mg	88%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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