Zucchini-Pineapple Loaf Cake

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“I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)”
READY IN:
1hr 10mins
YIELD:
2 loaf cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees (second lowest rack).
  2. Grease two 9 x 5-inch loaf pans, or mini loaf pans.
  3. 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.
  4. Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
  5. Add the chopped nut and raisins; stir to combine.
  6. Divide the batter evenly between two greased and floured 9x5 loaf pans.
  7. Bake for 1 hour or until cake tests done.
  8. Cool in pans for 10 minutes before removing.
  9. Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
  10. Bake at 350 degrees for 24-30 minutes.

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