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Zucchini Cake V

SUBMITTED BY: Joan

"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."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (1)
Original recipe yield 2 - 9x5 inch loaf pans

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 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 9x5 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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2004 by KC H.
This recipe is great. My family and friends are all hounding me for the recipe. This is one... MORE


 
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Nutritional Information
Zucchini Cake V

Servings Per Recipe: 24

Amount Per Serving

Calories: 274

  • Total Fat: 13.3g
  • Cholesterol: 27mg
  • Sodium: 216mg
  • Total Carbs: 36.8g
  •     Dietary Fiber: 1.6g
  • Protein: 3.5g

VIEW DETAILED NUTRITION

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