Zutaten für Pineapple Zucchini Cake
- 2 medium zucchini (about 2 cups, grated)
- Crushed Pineapple In Juice
- All Purpose Flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- Ground Cinnamon
- Ground Allspice
- 3 large eggs
- Vegetable Oil
- Pineapple Juice Concentrate
- 1 teaspoon vanilla extract
- Golden Raisin
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Zubereitung von Pineapple Zucchini Cake
- Grate 2 medium zucchini (about 2 cups) and place in a sieve.
- Let the grated zucchini drain for 30 minutes.
- Drain one 20-ounce can of crushed pineapple, reserving 1/2 cup of the juice.
- Preheat oven to 350°F (175°C).
- Coat a 10-inch tube pan with non-stick vegetable oil spray.
- In a large bowl, sift together: 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon ground allspice.
- In a separate bowl, whisk together: 3 large eggs, 1/2 cup vegetable oil, 1/2 cup reserved pineapple juice, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently press the drained zucchini to remove excess moisture.
- Add the drained zucchini, drained pineapple (20 oz can), and 1/2 cup raisins to the batter.
- Mix with a wooden spoon or spatula until well blended. Do not overmix.
- Pour batter into the prepared tube pan.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool completely in the pan before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
169g
Fat
13g
Carbs
21g
