Zucchini Fruit Cake
A moist, fruity zucchini bread with pineapple, cherries, raisins, and nuts, perfect for breakfast or snacks, combining sweetness with vegetable goodness.
Ingredients
Instructions
- Mix eggs, sugar, oil, and vanilla until well combined.
- Add the rest of the ingredients: flour, baking powder, soda, salt, pineapple, zucchini, cherries, raisins, and nuts; mix thoroughly.
- Pour the batter into greased and floured bread pans.
- Bake at 325°F for 1 hour.
- Allow to cool before removing from pans.
- Freeze some for Christmas or future enjoyment.
Tips & Substitutions
For a lighter texture, you can substitute half of the oil with unsweetened applesauce. If you prefer a more tropical flavor, consider adding shredded coconut. Make sure to squeeze out excess moisture from the zucchini to avoid a soggy cake. This Zucchini Fruit Cake can be customized with other fruits, such as diced apples or pears, for a unique twist.
Serving Suggestions
This Zucchini Fruit Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of tea or coffee. For a festive touch, top with a light glaze or sprinkle powdered sugar before serving.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the refrigerator and warm in the microwave for 15-20 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Fruit Cake contains roughly 404 calories, with 6g protein, 72g carbohydrates, and 12g fat. It is a good source of iron (15% of the Daily Value), dietary fiber (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 573mg per serving (25% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a mix of both flours for a lighter result. Adding a bit more liquid might be necessary to achieve the right consistency.
What can I substitute for maraschino cherries?
If you don't have maraschino cherries, you can use fresh or frozen cherries instead. Diced dried cherries or cranberries also work well and add a nice tartness to the cake.
Is this cake suitable for freezing?
Absolutely! This Zucchini Fruit Cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw it in the refrigerator and enjoy it fresh.
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).