Zucchini Cake V

Name: Zucchini Cake V
Ingredients: 3 eggs; 1 cup vegetable oil; 2 cups white sugar; 2 teaspoons vanilla extract; 2 cups grated zucchini; 1 (8 ounce) can crushed pineapple, drained; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 3/4 teaspoon ground nutmeg; 1/4 teaspoon baking powder; 1 cup dates, pitted and chopped; 1 cup chopped walnuts

14 ingredients

5 steps

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 (8 ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon baking powder
1 cup dates, pitted and chopped
1 cup chopped walnuts

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.