Fresh lemon, spices, and crushed pineapple make up for the lost sweetness and rising action of eggs. Chock full of calcium from the poppy seeds, this cake is one that even Betty Crocker herself would be glad to have created with her own two hands.
Preheat the oven to 350 degrees.
Mix together the dry ingredients, set aside. Pour the pineapple, pineapple juice, oil, sugar, lemon zest, and lemon juice over the shredded zucchini and stir together. Mix the dry ingredients into the zucchini mixture, stir in poppy seeds.
Spray a tube or Bundt pan with nonstick spray and toss with flour to coat. (Instead of a Bundt pan, Betty says use two 8×4 loaf pans or one 9×5 loaf pan). Pour the batter into the prepared pan and bake for 40-45 minutes. I didn't make it in the loaves, but Betty recommends 50-60 minutes for the smaller sizes and 70 to 80 minutes for the larger size. The loaf times may vary for my version since it doesn't have the eggs, so if you do it in a loaf pan start checking after 30 minutes. When it's done the top should be domed and cracking in the center while the edges pull away from the sides. Check to see if a knife comes out clean. If the top is browning too much before the center is done, cover loosely with aluminum foil.
When the cake is cool, invert it to unmold. Put the teaspoon of powdered sugar in a fine mesh strainer and gently tap over the bread to garnish.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 539 (77%)|
|Amt Per Serving||% DV|
|Total Fat 59.9g||80 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 122.3mg||38 %|
|Sodium 341.4mg||12 %|
|Potassium 319.4mg||8 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 34.9g|
|Protein 6.8g||10 %|
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Calories per serving: 703
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