Zucchini Pineapple Bread

zucchini cake


3 eggs
1 c. oil
2 c. sugar
3 c. flour
3 tsp. vanilla
1 tsp. baking powder
1 tsp.baking soda
1 tsp. salt
1/2 c. raisins
3 tsp. cinnamon
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple, drained
2 c. grated zucchini


Beat eggs until fluffy and add oil, sugar, vanilla and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend. Bake in greased and floured Bundt pan at 325 degrees for 1 hour and 20 minutes or 2 greased and floured bread pans for 1 hour.


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Jamaican Bird Cake

Pineapples & Bananas


3 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
1-1/2 c. cooking oil
1 (8 oz.) can crushed pineapple with juice
1-1/2 tsp. vanilla or rum
2 c. diced bananas


Measure dry ingredients together and sift. Dice bananas and add to dry ingredients along with oil, vanilla, eggs, pineapple and juice. Stir mixture to blend (do not beat). Pour into a 9-inch greased and floured angel food pan and bake in a preheated oven (325 degrees) for 1 hour and 15 minutes. Set aside to cool, do not remove from pan until cool. You may add chopped nuts and coconut to batter. This is a moist cake.


Mary & Martha large pedestal

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