Zucchini Cake V

Zucchini Cake V

3 Reviews 1 Pic
Joan
Recipe by  Joan

“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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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaf pans

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.
  3. Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.
  4. Add flour mixture and beat until smooth. Add dates and nuts. Mix well.
  5. 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.

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Reviews (3)

Rate This Recipe
KC H.
20

KC H.

This recipe is great. My family and friends are all hounding me for the recipe. This is one to add to MY cookbook.

Sharon Walker
4

Sharon Walker

This is the best Zucchini bread.. I make it just as the recipes indicates and put it into 2 loaf pans.. It turns out everytime great.. The pineapple is a great addition. I have made this numerous times. A sure keeper..:)

Mary
4

Mary

Soooo good. Made it for a family dinner dessert, didn't make frosting, but had whipped cream. So many people that had said they couldn't stand zucchini asked for the recipe.. Have made his recipe with carrot and is just as good.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 270 cal
  • 13%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 35.9 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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