How To make Spicy Pineapple Zucchini Cake
4 ea Eggs
1 c Oil, salad
2 c Sugar
2 t Vanilla
2 c Zucchini, grated
8 oz Pineapple, crushed, drained
3 c Flour
2 t Baking soda
1 t Salt
1 t Baking powder
1 1/2 t Cinnamon
3/4 t Ground nutmeg
1 c Walnuts
1 c Currents or raisins
CREAM CHEESE FROSTING:
3 oz Cream cheese
1/2 t Almond flavoring
4 T Margarine
1/4 t Lemon flavoring
8 oz Powdered sugar
Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN
How To make Spicy Pineapple Zucchini Cake's Videos
Zucchini Pineapple | Skill Level (BEGINNER)
Follow along as we make and can some Zucchini Pineapple!
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Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.
zucchini cake
Learn to make a delicious Zucchini cake with the london foodie in new york.
Pineapple Zucchini Muffins For A Girls Jeep Run With Linda's Pantry
Today I am sharing how made the easiest zucchini muffins with no eggs no oil. I hope you love them as much as we do. And I so appreciate you coming along and following my videos don't forget to check the links below.
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Easy Zucchini Bread with a Cake Mix
This easy zucchini bread is super easy because it's made using a cake mix, so it mixes together quickly and comes out moist and delicious every single time.
PRINTABLE RECIPE HERE:
Chocolate Zucchini Cake Recipe - the BEST cake ever! - CookingWithAlia - Episode 273
It's Zucchini season and you do know what to do with it? Well, let's make the best chocolate cake ever! This cake is so moist and so flavorful that no one would believe you put zucchini in it!
INGREDIENTS:
1 1/4 cups (160 grams) all purpose flour
1/4 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cups (150 grams) white granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 large zucchini (300 grams)
1/2 cup chocolate chunks (preferably dark chocolate)
WRITTEN RECIPE: