Spicy Pineapple Zucchini Cake Recipes

Steps:

• 1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
• 2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
• 3. Add zucchini, pineapple, and mashed bananas. Mix together.
• 4. In another bowl, mix the dry ingredients together.
• 5. Add to the egg mixture and stir until the flour is just moistened.
• 6. Fold in nuts.
• 7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
• 8. Let the finished bread cool about 15 minutes before removing from pans.
• 9. Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.

Steps:

• Beat eggs to blend, add oil, sugar and vanilla.
• Continue beating until thick and foamy.
• Stir in zucchini and pineapple.
• Mix remaining ingredients in a seperate bowl.
• Stir dry mixture gently into zucchini mixture just until blended.
• Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
• Dust finished cake with powdered sugar or top with cream cheese frosting.
• FROSTING:
• Cream ingredients, beating until smooth.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
• Place grated zucchini in a colander and set aside to drain.
• Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.