I got the pineapple zucchini done!
There are 9 pints there but it’s 7 pints of pineapple zucchini and 2 pints of juice that was leftover (the mixture of sugar, lemon juice and pineapple juice). It’s kinda strong in a syrupy kind of way but delicious. I tasted it and immediately thought of a frozen drink with ice, the pineapple syrup and Captain Morgan! So, I canned the juice and one day soon, I’m going to try that.
As far as the recipe for the cake, I got ready to make it and what??? It uses a cake mix. I’m not much on storebought cake mixes so I used this recipe for the dry ingredients (just flour, sugar, salt and baking powder), then added a stick of butter, melted, 3 eggs, a pint of the canned pineapple zucchini (juice and zucchini) and I added a bit of milk (maybe 1/4 cup) to get it the consistence I thought it should be, and a bit of vanilla. I baked it in a greased 9 x 13 pan at 350 for 30 to 35 minutes. I didn’t time it but checked it with a toothpick and took it out when it appeared to be done.
Let the cake cool completely before adding icing (but I didn’t!) 🙂
For the icing, I mixed powdered sugar with softened butter (soft from sitting on the counter). For the liquid, I used pineapple juice and milk to get it to the consistency and then added just a bit of vanilla.
It’s really a good cake and it tastes just like real pineapple. I asked Vince if I hadn’t told him it wasn’t pineapple, would he know and he said no . . tastes just like pineapple.
We started talking about could you do this with apples or peaches or pears. I think those things are less expensive when they’re in season so I’d probably just use apples, peaches or pears but pineapples . . they’re not often inexpensive and they’re not often good.
The USDA says it takes on average 21 pounds of pineapple to can 7 quarts. I can grow enough zucchini for almost nothing to make way more zucchini pineapple than that. Granted .. there are recipes where I would want real pineapple but when a recipe calls for crushed pineapple or tidbits . . zucchini works!