A simple, spiced zucchini cake with toasted nuts and pineapple. Serve it bare or with your favorite cream cheese frosting.
Keyword snack cake, zucchini bread, zucchini cake
Prep Time 25minutes
Cook Time 45minutes
Total Time 1hour10minutes
1 1/2 cups canola or vegetable oil
1 1/2cups sugar
2cups unbleached all purpose floursifted, then measured
1 1/2 teaspoons baking powder
2 1/2cupsgrated zucchini
18 ounce cancrushed pineappledrained
sprinkle powdered sugar
1cupcream cheese frostingper loaf
Preheat the oven to 350°. Cut a piece of parchment paper to fit in the bottom of the loaf pans. Spray two 8x4 1/2" loaf pans with vegetable spray and place the parchment in the bottom of the pans. Set aside.
Place the pecans on a baking sheet and toast for 8-10 minutes. Let them cool for a few minutes, then chop. Set aside.
Crack the eggs into a large bowl. Using an electric mixer on medium high, beat the eggs until light and frothy. Slowly and gradually, add the oil to the eggs, beating constantly until oil is incorporated and mixture is foamy. Beat in the vanilla.
Gradually add the sugar into the eggs, beating constantly until thick and lemon colored.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and stir into the wet ingredients.
Add the zucchini, drained pineapple and toasted pecans to the batter. Divide evenly between the two loaf pans, but don't over fill. Only fill batter up to 2/3-3/4 way up the pan. Any leftover batter can be made into a smaller loaf or cupcakes.
Bake for 50-55 minutes or until a cake tester comes out clean. Cool to room temperature before turning out of pan to frost or slice.Smaller loaf pan bakes for 28-32 minutes.Cupcakes bake for 18-20 minutes.
To garnish, either sprinkle with powdered sugar or frost with cream cheese frosting (recipe on this site.)