Here is the recipe you requested Nancy. PINEAPPLE-ZUCCHINI CAKE Preheat oven to 350* and bake cake for about 50 minutes. 12 ounces or 2 cups of shredded zucchini 1 can (8 ounces) crushed pineapple, in juice 2 cups all-purpose flour 1 1/2 cups sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 teaspoon salt 1/2 teaspoon nutmeg 3 eggs 3/4 cup vegetable oil 1/3 cup thawed frozen pineapple juice concentrate 1 teaspoon vanilla 3/4 cup chopped walnuts Cream Cheese Frosting (recipe follows) 1. Place zucchini in seive, let drain 30 minutes (or you can place it between paper towls and pat out the excess water). Drain pineapple. Remove and reserve 1/4 cup for garnish. 2. Coat 13 X 9 inch pan with nonstick spray. 3. Stir together flour, sugar, baking soda, cinnamon, salt and nutmeg in large bowl. Mix together eggs, oil, pineapple juice concentrate and vanilla in small bowl. Add to dry ingredients. Press zucchini to remove excell liquid. Add drained zuccini, pineapple and walnuts to bowl mix with spoon until well blended. Turn into pan. 4. Bake in preheated 350* oven about 50 minutes until wooden toothpick inserted in center comes out clean. Cool completely. 5. Frost cake with Cream Cheese Frosting; garnish with walnuts if you like. CREAM CHEESE FROSTING Combine 4 ounces softened cream cheese, 2 cups confectioners sugar, 1 1/2 teaspoons thawed frozen pineapple juice concentrate and reserved pinapple in a small bowl. Beat until smooth and good spreading consistency. You can add a little more sugar if needed. NANCY THANKS FOR ASKING FOR THE RECIPE. WITH ZUCCHINI COMING OUT OF THE GARDEN NOW I THINK I WILL MAKE A CAKE. THIS IS ONE OF MY FAVORITE RECIPES. Susan McClelland Mathews
Posted on: Sat, 13 Jul 2013 16:45:05 +0000
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