Zucchini-Pineapple Loaf Cake ππ₯
Overview:
- Cook Time: 1 hour
- Prep Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Servings: 2 loaf cakes
- Recipe Category: Dessert
- Keywords: Vegetable, Weeknight, < 4 Hours
- Rating: βοΈβοΈβοΈβοΈβοΈ (5 stars)
- Calories: 3323.6 per serving
- Fat Content: 154.5g
- Saturated Fat Content: 21.9g
- Cholesterol Content: 279mg
- Sodium Content: 3104.7mg
- Carbohydrate Content: 457.5g
- Fiber Content: 18.5g
- Sugar Content: 279.7g
- Protein Content: 45.5g
Description:
I got this delightful recipe from a local paper ages ago, and it has since become a beloved staple whenever my garden blesses me with an abundance of zucchini! π₯π I often make extra loaves to stash in the freezer for later. Versatile and oh-so-delicious, you can also transform this recipe into delightful muffins. Get ready to fall in love with this Zucchini-Pineapple Loaf Cake! ππ°
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Eggs |
| 1 | Cup Sugar |
| 2 | Teaspoons Vanilla Extract |
| 3 | Cups Shredded Zucchini |
| 2 1/4 | Cups Crushed Pineapple, drained |
| 1 | Cup All-Purpose Flour |
| 3 | Teaspoons Baking Soda |
| 2 | Teaspoons Salt |
| 1 | Teaspoon Baking Powder |
| 1/2 | Teaspoon Ground Cinnamon |
| 2 | Teaspoons Ground Nutmeg |
| 3/4 | Cup Raisins |
| 1 | Cup Currants |
Instructions:
-
Preparation: Set your oven to 350Β°F (175Β°C), and position a rack on the second lowest level. Grease two 9 x 5-inch loaf pans or mini loaf pans.
-
-
Prepare Wet Ingredients: In a large bowl, beat together the eggs, sugar, oil, and vanilla extract until the mixture is thick and foamy.
-
Add Zucchini and Pineapple: Stir in the shredded zucchini and crushed pineapple until well combined.
-
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and nutmeg.
-
Mix Batter: Gently fold the dry ingredients into the zucchini-pineapple mixture until just blended. Be careful not to overmix.
-
Add Raisins and Currants: Stir in the chopped nuts, raisins, and currants until evenly distributed throughout the batter.
-
Fill Loaf Pans: Divide the batter evenly between the prepared loaf pans, spreading it out evenly.
-
Bake: Place the pans in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
-
Cooling: Allow the cakes to cool in the pans for about 10 minutes before removing them.
-
Muffin Variation: If making muffins, line muffin cups with paper liners and fill them nearly to the top with batter. Bake at 350Β°F (175Β°C) for 24-30 minutes, or until a toothpick comes out clean when inserted into the center.
-
Serve: Once cooled, slice the Zucchini-Pineapple Loaf Cake into thick, tempting slices. Enjoy it as a delightful dessert, snack, or even a sweet breakfast treat with your favorite beverage.
-
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This Zucchini-Pineapple Loaf Cake is a delightful blend of moistness from the zucchini, sweetness from the pineapple, and the warm, comforting flavors of cinnamon and nutmeg. Whether you’re enjoying it fresh out of the oven or savoring it later, each bite is a taste of homemade goodness! π°β¨
