This cake was created to be baked on the grill in a 9 x 13 inch baking pan. However, it bakes very well in an oven and is quite moist and flavorful, yet low fat. The fruits and zucchini add moistness. (It will bake fine on the grill when you are preparing a meat such as ribs or halves of chicken that take a moderate 350F temperature.) And, this is just one more way to cook zucchini! You can always substitute zucchini for carrot in breads and cakes and vice versa, carrot will substitute here for the zucchini.

Yield: 12 servings

Baking time: 45 minutes

Temperature: 350F

1 cup mashed ripe bananas (1 large or 2 small--can be previously frozen)

¼ cup vegetable oil

1 ½ cups granulated sugar

3 eggs

3 ½ cups shredded zucchini

½ cup (8-oz. can, drained) crushed pineapple

1 teaspoon Mexican vanilla

2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

Freshly grated nutmeg

Powdered sugar for dusting top (optional)


1. Preheat the grill or oven to 350F if not already hot. Butter a 9 x 13 inch baking pan that will not get damaged on the grill or cover the bottom with foil. Or use a foil pan.


2.Combine bananas, oil and sugar in a large bowl. Using an electric mixer, bea until sugar dissolves. Beat in eggs, one at a time. Mix in zucchini, pineapple and vanilla. In another bowl, combine remaining dry ingredients and stir until blended. Then add the dry ingredients one-quarter at a time, mixing after each addition. Mix only until all ingredients are well combined.


3. Turn batter into prepared baking pan. Place on grill rack and cover grill. Bake about 45 minutes or until a wooden pick inserted in center comes out cean and cake springs back when gently pressed. Cool on a cake rack. Dust with powdered sugar, if desired.


Reprinted with permission from Jane Butel’s Southwestern Grill.




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