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Cooking at Home - 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
- raisins (1/2 cup, optional)
- pecans, chopped (1 cup, optional)
Directions
- Preheat oven to 350 degrees. Grease or lightly spray with non-stick cooking spray, a 9 x 13-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.
- Bake for 45 to 50 minutes, or until cake springs back when lightly pressed with your finger.
Nutrition Information
Nutrients Amount
Calories 439
Total Fat 20 g
Saturated Fat 3 g
Cholesterol 47 mg
Sodium 360 mg
Total Carbohydrate 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