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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 439 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Cholesterol | 47 mg |
| Sodium | 360 mg |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
| Total Sugars | 37 g |
| Added Sugars included | 32 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 41 mg |
| Iron | 2 mg |
| Potassium | 127 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pineapple Zucchini Cake. Recipe source: Montana State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.