Zutaten für Zucchini Pineapple Loaf Cake
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Zubereitung von Zucchini Pineapple Loaf Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9x5 inch loaf pans, or line a muffin tin with paper liners.
- In a large bowl, beat 2 large eggs, 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract until thick and foamy. Stir in 2 cups shredded zucchini and 1 cup crushed pineapple (drained).
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Stir in 1/2 cup chopped walnuts or pecans and 1/2 cup raisins (optional).
- Divide batter evenly between prepared loaf pans or muffin cups (fill muffin cups almost to the top).
- Bake loaf cakes for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Bake muffins for 24-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Enjoy your delicious zucchini pineapple loaf cake or muffins!
Nutrition Information (Approximate per serving)
Sodium
129 g
Sugar
1118g
Fat
109g
Carbs
152g
