ZUCCHINI COFFEE CAKE

Ingredients

• 1 1/2 c. oil
• 3 eggs
• 2 c. finely grated zucchini squash
• 1 sm. can crushed pineapple in heavy syrup, drained
• 1 c. raisins
• 1/4 tsp. salt
• 1 1/2 c. chopped pecans
• 2 c. white sugar
• 3 c. flour, sifted
• 2 tsp. cinnamon
• 2 tsp. vanilla
• 2 tsp. baking soda

Directions

Blend oil and sugar. Add eggs and vanilla; blend well. Add flour, cinnamon, salt and soda; blend well. Add squash, raisins, pineapple and pecans.

Grease and flour 2 loaf bread pans. Divide dough equally in the pans. Cook at 350 degrees for 60 minutes or until springs back when touched with finger tips. Remove from oven and cool 5 minutes. Remove from pans and glaze.

GLAZE: Place a small amount of honey in a small saucepan; heat until it almost boils. Add 1 teaspoon vanilla; blend well. Brush top and sides.

Tags

zucchini coffee cake finely grated zucchini squash crushed pineapple drained raisins chopped pecans sifted cinnamon vanilla baking