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–+ servings
Remington's Zucchini Cake
Remington’s Zucchini Cake is a moist, warmly spiced dessert enriched with shredded zucchini and sweet pineapple for a unique twist on a classic spice cake. The zucchini keeps the crumb tender while adding a subtle earthiness, while the pineapple lends a bright sweetness that balances the warm cinnamon and nutmeg. This vintage recipe blends homey flavors with a soft, fluffy texture and a satisfying crunch from nuts and raisins. Perfect for late-summer baking or as a cozy treat during the cooler months, this cake is a timeless example of creative baking using fresh garden produce.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 365 kcal

Ingredients
  

  • 3 eggs (large )
  • 1 cup salad oil (vegetable or canola oil)
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 2 cups zucchini (shredded )
  • 8 oz crushed pineapple, (1 small can, well drained)
  • 3 cups all-purpose flour (unsifted)
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • 1 cup chopped nuts (walnuts or pecans recommended)
  • 1 cup raisins

Instructions
 

Step 1: Beat Wet Ingredients

  • In a large mixing bowl, beat together eggs, salad oil, sugar, and vanilla until well blended.

Step 2: Add Zucchini and Pineapple

  • Stir in shredded zucchini and drained crushed pineapple.

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg.

Step 4: Mix Batter

  • Gradually add the dry ingredients to the zucchini mixture, blending until just combined.

Step 5: Add Mix-Ins

  • Fold in nuts and raisins until evenly distributed.

Step 6: Bake

  • Pour batter into a greased and floured 9x13-inch baking pan.
  • Bake in a preheated oven at 350°F (175°C) for 1 hour, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

  • Let cool in the pan before slicing. Serve plain or with cream cheese frosting if desired.

Tips

  • Substitute golden raisins for a milder flavor.
  • Add ½ cup shredded coconut for extra texture.
  • Use a bundt pan for a more decorative presentation (adjust baking time to 50 - 55 minutes).
  • Swap half the oil for unsweetened applesauce for a lighter version.
  • Top with cream cheese frosting for an indulgent finish.

Nutrition

Calories: 365kcalCarbohydrates: 53gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 280mgPotassium: 240mgFiber: 2gSugar: 31gVitamin A: 110IUVitamin C: 4mgCalcium: 35mgIron: 1.8mg
Keyword comfort food, from scratch, homemade dessert, nuts and raisins, spiced cake, vintage baking, zucchini cake
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