Pineapple Zucchini Cake
Makes:
12 servings
Stuffed with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.
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)
Directions
- 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.
Notes
Learn more about:
Montana State University Extension Service
