Pineapple – Zucchini Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 350 grams sugar
- 175 ml oil (sunflower oil)
- 1 pinch salt
- 2 sachets vanilla sugar
- 350 g flour
- 3 teaspoons baking powder
- 60 g raisins
- 90 g walnuts, rouhly chopped
- 200 g pineapple
- 225 g zucchini, coarsely rated
- Fat and breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar and sunflower oil until the sugar is dissolved. Add salt, vanilla sugar + sifted flour with baking powder, spoon by spoon, then stir in the raisins + nuts + pineapple pieces + zucchini. If the batter is too firm, add a little more pineapple juice. Fill into a large greased pan + sprinkled with breadcrumbs. Bake for about 70 minutes at 175 °.
- You can then put a frosting or powdered sugar on top (it tastes better with a topping because the cake is not too sweet).
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