
2020-11-28_pict_recipe_pineapple_zucchini_cake_-_usda.jpg

- 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 raisins (optional)
- 1 pecans, chopped (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.
Source: Montana State University Extension Service
Nutrition Information
Serving Size: 1 3x3.25 inch piece of cake, 1/12 of recipe (135g)
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 |