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Spicy Pineapple Zucchini Cake

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YIELD

12 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

4 4
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
salad
2 473
CUPS ML SUGAR
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML ZUCCHINI
grated
8 231.2
OUNCES ML/G PINEAPPLE
crushed, drained
3 7.1E+2
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML CINNAMON
¾ 3.8
TEASPOON ML NUTMEG
ground
1 237
CUP ML WALNUTS
1 237
CUP ML CURRANTS
or raisons
Cream cheese frosting
3 86.7
OUNCES ML/G CREAM CHEESE
½ 2.5
TEASPOON ML ALMOND EXTRACT *
4 6E+1
TABLESPOONS ML MARGARINE
¼ 1.3
TEASPOON ML LEMON EXTRACT *
8 231.2
OUNCES ML/G POWDERED SUGAR

Directions

Beat eggs to blend, add oil, sugar and vanilla.

Continue beating until thick and foamy.

Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl.

Stir dry mixture gently into zucchini mixture just until blended.

Bake in preheated oven at 350℉ (180℃) for 1 hour or until toothpick inserted in center comes out clean.

Dust finished cake with powdered sugar or top with cream cheese frosting.

Frosting: Cream ingredients, beating until smooth.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 601 49% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 386mg 16%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 8%
Sugars g
Protein 18g
Vitamin A 8% Vitamin C 37%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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