Zucchini Pineapple Cake π₯π
Prepare to embark on a culinary adventure with this delightful Zucchini Pineapple Cake recipe! π° This scrumptious creation strikes the perfect balance between sweetness and a hint of summer freshness. It’s an absolute must-have for your dessert repertoire, whether it’s a casual weeknight treat or a special occasion indulgence. π
Overview:
- Name: Zucchini Pineapple Cake
- Category: Dessert
- Keywords: Vegetable, Summer, Weeknight, Oven, < 4 Hours
- Total Time: 1 hour 40 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Servings: 12
Ingredients:
- 4 eggs
- 2 cups sugar
- 1 cup flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 cup crushed pineapple
- 1 cup walnuts, chopped
- 1 teaspoon pure vanilla extract
- 1 cup zucchini, grated
- 1 cup confectioners’ sugar
- 1 tablespoon milk
Instructions:
| Step | Description |
|---|---|
| 1 | Grease and flour a 10-inch tube pan. π° |
| 2 | Preheat your oven to 350Β°F (175Β°C). |
| 3 | In a large mixing bowl, beat the eggs and sugar together until they turn a lovely shade of light yellow and are well combined. |
| 4 | Gradually add the oil to the egg mixture, continuing to beat until everything is well incorporated. π₯π― |
| 5 | In a separate bowl, sift together the flour, cinnamon, baking powder, salt, and baking soda. πΎ |
| 6 | Gradually add the dry ingredients to the egg mixture, beating for about 2 minutes or until the batter is smooth and well combined. π₯ |
| 7 | Stir in the crushed pineapple, chopped walnuts, pure vanilla extract, and grated zucchini until evenly distributed throughout the batter. ππ₯ |
| 8 | Pour the batter into the prepared tube pan, spreading it evenly. π° |
| 9 | Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. π |
| 10 | Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 30 minutes. |
| 11 | Carefully loosen the edges of the cake from the sides of the pan using a knife or spatula. |
| 12 | Invert the cake onto a cake rack to cool completely. |
| 13 | For the glaze, mix together the confectioners’ sugar and milk until you achieve a smooth, pourable consistency. π¬ |
| 14 | Drizzle the glaze over the cooled cake, allowing it to drip down the sides enticingly. π§ |
| 15 | Slice and serve this delectable Zucchini Pineapple Cake to the delight of all who gather around your table! π΄ |
Nutritional Information (Per Serving):
- Calories: 511.8
- Fat: 26.5g
- Saturated Fat: 3.5g
- Cholesterol: 70.7mg
- Sodium: 386.3mg
- Carbohydrates: 65g
- Fiber: 1.8g
- Sugar: 46.8g
- Protein: 6.1g
This Zucchini Pineapple Cake is not just a dessert; it’s a celebration of flavors! The zucchini adds a delightful moistness, while the pineapple brings a tropical sweetness that perfectly complements the warm spices. π΄β¨ Whether you’re baking this for a summer gathering or simply as a treat for yourself, each bite is sure to transport you to a paradise of deliciousness! πΊ Enjoy the process of creating this masterpiece and sharing it with your loved ones! π°π
