Pineapple-Zucchini Cake
A moist, flavorful pineapple-zucchini cake with warm cinnamon, crunchy nuts, and sweet currants, perfect for brunch, dessert, or a special occasion treat.
Ingredients
- 2 cups shredded unpeeled zucchini ⓘ
- 3 cups all-purpose flour ⓘ
- 2 cups sugar ⓘ
- 3 eggs ⓘ
- 1 cup Crisco oil ⓘ
- 2 teaspoons vanilla ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking powder ⓘ
- 3 teaspoons ground cinnamon
- 1 (8 1/2 oz.) crushed pineapple, drained ⓘ
- 1 cup currants ⓘ
- 1 1/2 cups chopped nuts ⓘ
Instructions
- In a bowl, blend eggs and sugar.
- Add Crisco oil and vanilla, and blend well.
- Mix in baking soda, salt, baking powder, and cinnamon.
- Alternately add flour and shredded zucchini, blending after each addition.
- Stir in crushed pineapple, currants, and chopped nuts, and blend well.
- Pour the batter into two greased and floured 9 x 5-inch pans.
- Bake at 350°F (175°C) for 1 hour.
- Let cool for 10 minutes, then turn out on cooling racks.
Tips & Substitutions
For best results, use fresh, firm zucchini and ensure it's well drained to avoid excess moisture in the batter. You can substitute half of the sugar with brown sugar for a deeper flavor. If you don't have currants, raisins work just as well. Feel free to add spices like nutmeg or allspice for extra warmth, similar to Barbara'S Apple Spice.
Serving Suggestions
This Pineapple-Zucchini Cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For a special occasion, serve it alongside Mother'S Old-Fashioned Tea Cakes and a pot of tea for a charming afternoon tea experience. It also makes a great breakfast treat with coffee.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap slices tightly and freeze for up to three months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Zucchini Cake contains roughly 280 calories, with 2g protein, 31g carbohydrates, and 1g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1199mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture and rise, it's recommended to bake it fresh. If you've baked it ahead, let it cool completely before wrapping and storing.
Is there a gluten-free version of this recipe?
You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum or add a small amount to mimic the texture of regular flour. The baking time may vary slightly, so keep an eye on its doneness.
What can I use instead of Crisco oil?
You can substitute Crisco oil with vegetable oil, canola oil, or even melted coconut oil if you prefer a more tropical flavor. Each alternative will yield similar results in moisture and texture, making it easy to adapt to your preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).