Spicy Pineapple Zucchini Cake
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
vegetable oil
salad |
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
zucchini
grated |
|
| 8 | ounces |
pineapple
crushed, drained |
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¾ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
walnuts
|
|
| 1 | cup |
currants
or raisons |
|
| Cream cheese frosting | |||
| 3 | ounces |
cream cheese
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 4 | tablespoons |
margarine
|
|
| ¼ | teaspoon |
lemon extract
|
*
|
| 8 | ounces |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
vegetable oil
salad |
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
zucchini
grated |
|
| 231.2 | ml/g |
pineapple
crushed, drained |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
|
|
| 3.8 | ml |
nutmeg
ground |
|
| 237 | ml |
walnuts
|
|
| 237 | ml |
currants
or raisons |
|
| Cream cheese frosting | |||
| 86.7 | ml/g |
cream cheese
|
|
| 2.5 | ml |
almond extract
|
*
|
| 6E+1 | ml |
margarine
|
|
| 1.3 | ml |
lemon extract
|
*
|
| 231.2 | 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.
