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Pineapple Zucchini Cake

3 eggs
2 c. sugar
1 c. oil
2 tsp. vanilla
2 c. shredded zucchini
1 c. well drained crushed 8 oz. pineapple
3 c. flour
1 1/2 tsp. cinnamon
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 c. crushed walnuts
2 c. shredded carrots

Beat eggs and add sugar, oil, vanilla and continue to beat until thick. Stir in shredded zucchini, carrots, walnuts and pineapple. Then combine rest of ingredients and stir in zucchini mixture. Grease and flour two loaf pans (5x9). Bake at 350 degrees for about one hour cool pans for
10 minutes and turn out on racks until cold.

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