Best 4 Spicy Pineapple Zucchini Cake Recipes
Embark on a culinary adventure with our tantalizing Spicy Pineapple Zucchini Cake, a harmonious blend of flavors that will awaken your taste buds. This moist and delectable cake boasts a unique fusion of sweet pineapple, earthy zucchini, and a hint of spicy kick that lingers on the palate. Every bite is a delightful symphony of textures, from the tender crumb to the juicy pineapple bits and the crisp zucchini shreds.
Accompanying the Spicy Pineapple Zucchini Cake are three additional delectable recipes that cater to diverse taste preferences. Indulge in the classic comfort of our moist and fluffy Zucchini Banana Bread, featuring a moist interior and a delectable banana-zucchini combination. For a refreshing twist, try our zesty Lemon Zucchini Bread, bursting with vibrant lemon flavor and a hint of tangy sweetness. If you seek a gluten-free option, our Gluten-Free Zucchini Bread offers a delightful combination of moist texture and wholesome ingredients, ensuring everyone can savor the goodness of zucchini bread.
PINEAPPLE ZUCCHINI LOAF
Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
Provided by jen
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs, oil, sugar, and vanilla together until thick.
- Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
- Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 217.9 mg, Sugar 22.1 g
MARY'S FLUFFY ZUCCHINI CAKE WITH PINEAPPLE & NUTS
When I was a new bride, nearly 30 years ago, I was blessed to buy a home next to a retired couple who completely "adopted" me as their own. Mary was an expert home cook with an even more impressive garden. Since I had no family within hundreds of miles, and her only daughter had long since moved away, we became instant friends....
Provided by Family Favorites
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees. Mix first 5 ingredients until fluffy.
- 2. Add rest of ingredients and mix well. By hand, mix in nuts. Place in greased and floured 9x13 pan and bake for 1 hour or until tests done.
- 3. Frost with your favorite white frosting. The recipe for frosting that I use I've listed below in the comments section. Can be made in 2 round cake pans, as shown, for special occasions as well. Reduce cooking time until layers test done with a toothpick.
SPICY PINEAPPLE ZUCCHINI CAKE
Make and share this Spicy Pineapple Zucchini Cake recipe from Food.com.
Provided by Zaney1
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 19
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.
ZUCCHINI SPICE CAKE WITH PINEAPPLE CREAM CHEESE ICING
I first made this recipe several years ago for Thanksgiving (in place of the zucchini bread that my mom or I usually bake). My family enjoyed it and said that the pineapple cream cheese icing really set it off.
Provided by S I @SyiLuvsPastries
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Grease and flour two 10-inch round cake pans.
- Combine the zucchini, walnuts, and coconut in a medium bowl; set aside. In another medium bowl, combine the flour cinnamon, baking soda, baking powder and salt; set aside. In a large bowl, with an electric mixer, beat together the eggs, oil and vanilla extract until well blended. Add the sugar and blend well. Gradually add the combined dry ingredients, beating well after each addition. Stir in the zucchini mixture. Pour evenly into the prepared pans.
- Bake for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool the layers in the pans on wire racks for 10 minutes. Loosen the edges and remove the cakes to the wire racks to cool completely. Fill and frost with the Pineapple Cream Cheese Icing.
- PINEAPPLE CREAM CHEESE ICING: In a large bowl, beat together the cream cheese and margarine until creamy. Add the pineapple. Gradually add the sifted confectioner's sugar, beating until smooth and of spreading consistency.
Tips:
- Use fresh pineapple. Fresh pineapple gives the cake a brighter flavor and more tender texture than canned pineapple.
- Grate the zucchini finely. This will help the zucchini blend into the cake batter and prevent it from becoming too watery.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
This spicy pineapple zucchini cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of pineapple, zucchini, and spices gives this cake a unique and flavorful taste that is sure to please everyone.
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