Pineapple-Zucchini Cake
Pineapple-Zucchini Cake is an impressive dinner. Made with 2 c. shredded, unpeeled zucchini, 3 c. flour, 2 c. sugar, 3 eggs and 1 c. crisco oil, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In bowl, blend eggs and sugar. Add Crisco oil and vanilla. Blend well.
Add baking soda, salt, baking powder and cinnamon. Mix well.
Add flour alternately with zucchini and blend.
Then add pineapple, currants and nuts.
Blend well.
Pour batter in two greased and floured 9 x 5-inch pans.
Bake at 350Β° for 1 hour. Let cool 10 minutes and turn out on cooling racks.
π· Perfect Pairings
Complete your meal with these
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