Zucchini Cake Features Favorite Ingredients in Tasty Combination

“The ingredients in this zucchini cake are those culled from a variety of recipes,” Anne Pollstin writes, “and the combination makes it our favorite. It has been well received by family and guests.”

ZUCCHINI-PINEAPPLE-NUT CAKE

1/2 cup dates

3/4 cup boiling water

2 teaspoons baking soda

3 eggs

1 cup oil

2 cups brown sugar, packed

1 cup drained grated zucchini

1 cup drained grated carrots

2 teaspoons vanilla

1 teaspoon salt

1 (8-ounce) can crushed pineapple

3 cups whole-wheat flour

1 teaspoon baking powder

1 tablespoon ground cinnamon

1/2 cup chopped nuts, or more

Glaze

Place dates in bowl and pour boiling water and 1 teaspoon baking soda over. Cool, then drain.

Beat eggs in bowl. Stir in oil, brown sugar, zucchini, carrots, vanilla and salt. Drain crushed pineapple and reserve juice for Glaze. In separate bowl combine whole-wheat flour, remaining 1 teaspoon baking soda, baking powder, cinnamon, nuts and dates. Add zucchini mixture to flour mixture. Mix well. (If desired, fold in additional nuts.)

Pour into 2 (8x5-inch) oiled loaf pans. Bake at 375 degrees 1 hour or until wood pick inserted in center comes out dry. Spoon Glaze on top.

Glaze

1 cup powdered sugar

Reserved pineapple juice

Combine powdered sugar and enough pineapple juice (about 2 tablespoons) to make mixture pourable.