Zucchini Pineapple Coffee Cake

Pam Rush
Salina, Kansas

Zucchini Pineapple Coffee Cake


This recipe comes from one of our favorite bakers, Pam Rush from Salina, Kansas.  Mmmmm… I can almost smell this baking 60 miles away Pam!

2 cups sugar
3 eggs
1 cup oil
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup crushed pineapple, well drained (save juice for glaze)
2 cups finely grated zucchini
1 cup nuts, chopped
1 cup raisins

Cream together sugar and eggs until light and fluffy. Add oil, vanilla and flour and mix well. Then add salt, baking powder and baking soda and mix well. It will be thick! Stir the remaining ingredients into the batter. Pour ino a greased bundt pan or 9 x 13 pan. Bake at 325 degrees for about an hour. Cool 10 minutes before turning out of the Bundt pan. Let cool and make a glaze of powdered sugar and the reserved pineapple juice.

Looks like Pam has come through with another winner! Thank you for sharing Pam!

Adrian’s Boutique
118 N Main
Buhler, KS 67522

Monday-Saturday 10-5


Email Vicki:  vicki@adriansboutique.com


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