Pineapple Zucchini Cake
Yield
24 servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | cups |
zucchini
peeled, grated |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
pineapple, canned, crushed
drained |
* |
| 1 | cup |
vegetable oil
|
|
| ½ | cup |
raisins, seedless
optional |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 473 | ml |
zucchini
peeled, grated |
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 237 | ml |
sugar
granulated |
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
pineapple, canned, crushed
drained |
* |
| 237 | ml |
vegetable oil
|
|
| 118 | ml |
raisins, seedless
optional |
|
| 237 | 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.
