I'd posted a photo of some of my zucchini harvest, asking my friends for suggestions on how to use it. One gentleman gave me a link to this recipe from tastykitchen .com. I've re-ordered the title because I cannot taste the pineapple. What the pineapple does though, is give this cake a nice, moist texture.
I planned to take the cake to a church potluck today, but knew I was going to be busy yesterday, so I made the cake on Sunday and froze it. Last night I left it out to defrost and this morning, spread on the cream cheese frosting It was a big hit, and we came home with only two pieces, one to photograph in the garden with zucchini leaves in the background.
If you like carrot cake, you will like this cake too, as they share the same spices. In fact, you can substitute grated carrots for the zucchini.
Note: My pan was slightly larger than the one called for, so the cake is not as thick as your own results may be.
Serves: 12 Preparation time: 30 minutes Cook time: 30-35 minutes
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.
Good cooking to you,
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: