Pineapple Zucchini Cake
Stuffed with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 3x3.25 inch piece of cake, 1/12 of recipe (135g)
449
Calories
5g
Protein
61g
Carbs
20g
Fat
1g
Fiber
36g
Sugar
362mg
Sodium
Saturated Fat 3 g · Cholesterol 51 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggs
3
sugar
2 cups
vanilla
2 teaspoons
vegetable oil
1 cup
zucchini
2 cups · peeled, grated
baking powder
1 teaspoon
salt
1 teaspoon
baking soda
1 teaspoon
flour
3 cups · all purpose
pineapple, crushed, drained
1 cup
raisins
1/2 cup · optional
chopped pecans
1 cup · optional
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F. Grease or lightly spray with non-stick cooking spray, a 9x13 inch pan.
- 3
In a large bowl, beat eggs, sugar, vanilla, and oil. Add zucchini.
- 4
In a separate bowl, combine baking powder salt, baking soda, and flour. Add dry ingredients to creamed mixture.
- 5
Stir in fruit and nuts, if using.
- 6
Bake for 45 to 50 minutes, or until cake springs back when lightly pressed with your finger.
Source: USDA MyPlate Kitchen · Montana State University Extension Service
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