Pineapple-Zucchini Cake

13 ingredients
7 steps

Ingredients

  • 2 c. shredded, unpeeled zucchini
  • 3 c. flour
  • 2 c. sugar
  • 3 eggs
  • 1 c. Crisco oil
  • 2 tsp. vanilla
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 (8 1/2 oz.) crushed pineapple, drained
  • 1 c. currants
  • 1 1/2 c. chopped nuts

Directions

  1. 1
    In bowl, blend eggs and sugar. Add Crisco oil and vanilla. Blend well.
  2. 2
    Add baking soda, salt, baking powder and cinnamon. Mix well.
  3. 3
    Add flour alternately with zucchini and blend.
  4. 4
    Then add pineapple, currants and nuts.
  5. 5
    Blend well.
  6. 6
    Pour batter in two greased and floured 9 x 5-inch pans.
  7. 7
    Bake at 350° for 1 hour. Let cool 10 minutes and turn out on cooling racks.

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