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Ingredients
| eggs: 3 |
| vegetable oil: 1 cup |
| granulated sugar: 2 cups |
| vanilla extract: 2 tsp |
| zucchini squash (grated): 2 cups |
| crushed pineapple: 1 8oz can (drained) |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 2 tsp |
| ground cinnamon: 1 1/2 tsp |
| salt: 1 tsp |
| ground nutmeg: 3/4 tsp |
| baking powder: 1/4 tsp |
| dates - deglet noor (chopped): 1 cup (pitted and chopped) |
| walnuts (chopped): 1 cup |
Zucchini Cake V
Credit: AllRecipes
User rating:
"This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
- Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.
- Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.
- Add flour mixture and beat until smooth. Add dates and nuts. Mix well.
- Divide batter evenly into two 9x5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.