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Pineapple Zucchini Cake

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Submitted by Michelleabella

YIELD

24 servings

PREP

20 min

COOK

60 min

READY

1 hrs

Ingredients

3 3
LARGE LARGE EGGS
2 473
CUPS ML ZUCCHINI
peeled, grated
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
1 237
CUP ML BROWN SUGAR
packed *
1 237
CUP ML SUGAR
granulated
1 5
TEASPOON ML BAKING POWDER
2 1E+1
TEASPOONS ML VANILLA EXTRACT
3 7.1E+2
1 237
CUP ML PINEAPPLE, CANNED, CRUSHED
drained *
1 237
CUP ML VEGETABLE OIL
½ 118
CUP ML RAISINS, SEEDLESS
optional
1 237
CUP ML PECANS
chopped

Directions

Mix eggs, sugar, salt, vanilla, zucchini, and soda.

Add flour and baking powder, oil and pineapple alternately to the mixture.

Add raisins and nuts.

Bake at 350℉ (180℃) F for 1 hour in a 9 x 12 inch pan.

Use icing of your choice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 221 54% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 132mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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