Zucchini Cake

Name: Zucchini Cake
Total time: 75 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; ⅛ teaspoon salt; 2 teaspoons cinnamon; 3 eggs; ¾ cup buttermilk; ½ cup vegetable oil; 1 ⅓ cups granulated sugar; 1 teaspoon vanilla extract; 2 cups grated zucchini; 1 cup coconut flakes; 1 cup chopped walnuts; 8 ounces crushed pineapple (drained and squeezed dry, 1 can)

A tender moist zucchini cake with nuts, coconut and pineapple.

⏱️ 75 min 🔪 Prep: 20 min 🔥 Cook: 55 min 📊 Medium ⭐ 5.0 (20) 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

16 servings

2 cups all-purpose flour
2 teaspoons baking soda
⅛ teaspoon salt
2 teaspoons cinnamon
3 eggs
¾ cup buttermilk
½ cup vegetable oil
1 ⅓ cups granulated sugar
1 teaspoon vanilla extract
2 cups grated zucchini
1 cup coconut flakes
1 cup chopped walnuts
8 ounces crushed pineapple (drained and squeezed dry, 1 can)

Steps

Preheat oven to 350°F. Grease and flour a 9×13 pan.
Whisk together flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Fold in dry ingredients.
Add remaining ingredients and stir just until combined.
Pour into prepared pan for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Cool completely and frost as desired.