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zucchini pineapple loaf cake


i got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, i always make it when i have lots of zucchini left over from my garden and i make more than one to freeze, this recipe can easily be made into muffins, you will *love* this! :)


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  1. Set oven to 350 degrees
  2. Grease two 9 x 5-inch loaf pans
  3. Or mini loaf pans
  4. In a large bowl
  5. Beat eggs
  6. Oil
  7. Sugar and vanilla
  8. Continue beating until thick and foamy with a spoon
  9. Then stir in shredded zucchini and pineapple
  10. Combine remaining dry ingredients together
  11. Then gently stir into zucchini / pineapple mixture just until blended
  12. Add the chopped nut and raisins
  13. Stir to combine
  14. Divide the batter evenly between two greased and floured 9x5 loaf pans
  15. Bake for 1 hour or until cake tests done
  16. Cool in pans for 10 minutes before removing
  17. Muffin variation: follow above recipe except nearly fill paper-lined muffin cups
  18. Bake at 350 degrees for 24-30 minutes

Step 11

Total Time in Minute 70

Ingredients Count 14

cooking zucchini pineapple loaf cake

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Crushed pineapple


Baking soda


Baking powder





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