Zucchini Cake V

This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.

• Calories: 270 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 3 eggs
• 3 cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• ¼ teaspoon baking powder
• 1 cup dates, pitted and chopped
• 1 cup vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• ¾ teaspoon ground nutmeg
• 2 cups grated zucchini

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

Step 2

Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.

Step 3

Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.

Step 4

Add flour mixture and beat until smooth. Add dates and nuts. Mix well.

Step 5

Divide batter evenly into two 9x5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.