How To make Pineapple Zucchini Cake

Zucchini carrot cake recipe with pineapple, walnuts and coconut and a yummy cream cheese frosting

Watch me make this Delicious zucchini carrot cake with pineapple Walnuts coconut and raisins for this cake you will need the following
ingredients
4 eggs
1 &3/4 cup of sugar
1 cup oil
2 1/4 cup flour
1 1/2 teaspoon cinnamon
1/2 tsp fresh ground nutmeg
1 & 3/4 tsp of baking powder
1 teaspoon baking soda
An 18 ounce can of crushed pineapple drained reserve juice for frosting
1 cup of chopped walnuts or pecans
2 cups of grated zucchini
2 teaspoons of vanilla
1/2 cup of coconut
1/2 cup of currents or raisins
one medium size carrot grated

Instructions:

Preheat oven 350 grease and flour a 9x13 spring form pan

Sift dry ingredients except for sugar together in a med size bowl
then in another large bowl add eggs and sugar and beat for a few minutes slowly drizzle in oil
add sifted ingredients to this mixture then stir in pineapple coconut raisins zucchini carrots nuts and vanilla
place into a 9 x 13 greased and floured springform pan and bake for 80 minutes at 350°
Cool for 10 minutes before removing from pan.
When cake is completely cooled you can make the pineapple cream cheese frosting you will need
4-5 cups of icing aka powdered sugar
A slash of reserved pineapple juice
1/2 tsp salt 1 & 1/2 tsp lemon juice
1/2 cup real butter softened
1 tsp vanilla
1 block cream cheese

Soften butter and cheese with hand mixer alternating juices and sugar add vanilla then whip till fluffy I usually let it mix for a few minutes spread over prepared cake when cool enjoy
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Zucchini Pineapple Bread

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Zucchini Pineapple Bread

Zucchini Pineapple Bundt Cake

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Pineapple Zucchini Bundt Cake is super moist and so delicious! Don’t miss this easy recipe that uses grated zucchini, canned pineapple, and features a tasty and simple pineapple butter glaze.

My Mom's Zucchini Pineapple Bread | Zucchini Pineapple Bread Recipe | Zucchini Recipes

This is an amazing recipe with a very special story of how my mom taught me to share my blessing with others. I will never forget this story or the lesson I learned from it.

3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
2 cups shredded zucchini
1 cup well drained crushed pineapple
3 cups all purpose flour
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

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Easy and Moist Zucchini Bread Recipe - MUST TRY!

Learn how to make moist zucchini bread. This easy-to-follow recipe guarantees a perfect loaf every time!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

ZUCCHINI BREAD INGREDIENTS:
►3 cups all-purpose flour
►1 1/2 tsp baking powder
►1 tsp baking soda
►1 tsp fine sea salt
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil, or canola or vegetable oil
►1 1/2 cups granulated sugar
►1 Tbsp vanilla extract
►3 cups grated zucchini*, from 1 lb or 2 medium zucchini
►1 cup chopped walnuts or pecans, optional

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Initial prep
0:50 How to make zucchini bread
2:36 How to shred zucchini
4:30 How to bake zucchini bread
4:54 Steps after baking zucchini bread
6:33 Taste test

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Zucchini Pineapple Bread

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Zucchini Pineapple Bread

4  eggs
3 cups white sugar
1 cup oil
3/4 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons vanilla
2 cups shredded zucchini
8 oz. can crushed pineapple, undrained

Preheat oven to 350°

Prepare shredded zucchini and pineapple then set aside.

Using an electric mixer, blend together the first 10 ingredients. Beat just until combined.

Stir in zucchini and crushed pineapple. Pour evenly into two 9x5 “ loaf pans. Bake 50 to 60 minutes or just until the top feels done. 

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