Pineapple and Zucchini Cake

Pineapple and Zucchini Cake


4 people made this

This is an absolute favourite in our house - adults and kids alike! Not to mention a sneaky way to get your kids to eat vegetables (zucchini) and dried fruits (dates).


Makes: 2 cakes

  • 3 cups (375g) plain flour
  • 2 teaspoons bicarb soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1 cup (250ml) vegetable oil
  • 2 cups (400g) white sugar
  • 2 teaspoons vanilla essence
  • 2 cups (250g) grated zucchini
  • 225g crushed pineapple, drained
  • 1 cup (145g) dates, pitted and chopped
  • 1 cup (115g) chopped walnuts

Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

  1. Preheat oven to 180 degrees C. Grease and flour two 12x20cm loaf tins.
  2. Mix together flour, bicarb soda, cinnamon, salt, nutmeg and baking powder. Set aside.
  3. Beat eggs, oil, sugar and vanilla until thick. Stir in grated zucchini. Stir in drained pineapple. Mix well.
  4. Add flour mixture and beat until smooth. Add dates and nuts. Mix well.
  5. Divide batter evenly into two tins. Bake for 1 hour and 15 minutes or until skewer inserted in centre comes out clean.

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