Zucchini-Pineapple Loaf Cake

70 mins (prep 10, cooking 60)
14 ingredients
2 servings
I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)

Categories:  weeknight , cakes , number-of-servings , <-4-hours , squash , vegetable , time-to-make , dessert ,
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Serving Size (752.89 g)
Servings 2
Amount per Serving
Calories 3470.76 Calories from Fat 1577.07
% Daily Value *
Total Fat 175.23g 539.17%
Saturated Fat 14.73g 147.25%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2616.46mg 218.04%
Total Carbohydrate 464.88g 309.92%
Dietary Fiber 29.66 g 237.27%
Sugars 298.46 g %
Protein 48.44g 193.78%
Vitamin A 77.27IU% Vitamin C 4.1mg%
Calcium 265.49mg% Iron 17.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
shredded unpeeled zucchini, drained crushed pineapple