Pineapple Zucchini Cake
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Ingredients
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups zucchini (peeled, grated)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups flour (all purpose)
- 1 cup pineapple, crushed, drained
- 1/2 cup raisins (optional)
- 1 cup chopped pecans (optional)
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Grease or lightly spray with non-stick cooking spray, a 9x13 inch pan.
- In a large bowl, beat eggs, sugar, vanilla, and oil. Add zucchini.
- In a separate bowl, combine baking powder salt, baking soda, and flour. Add dry ingredients to creamed mixture.
- Stir in fruit and nuts, if using.
- Bake for 45 to 50 minutes, or until cake springs back when lightly pressed with your finger.
Nutrition
| Calories | 439 |
|---|---|
| Protein | 5 g |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Cholesterol | 47 mg |
| Sodium | 360 mg |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Montana State University Extension Service