Zucchini Pineapple Cake
I hide vegetables anywhere I can to make sure my family gets plenty of them. This zucchini pineapple cake is one of those cases. If you don’t know that there’s zucchini in there you would never guess it.
Zucchini Pineapple Cake Recipe
- 3 eggs
- 2 cups sugar
- 1 tbsp. Vanilla
- 1 cup oil
- 2 cups grated zucchini
- 1 cup crushed pineapple (drained)
- 3 cups flour
- 1 tsp. baking powder
- 1 tsp.salt
- 1 tsp baking soda
- 1 cup walnuts (chopped)
Place eggs in a mixing bowl and beat until they are frothy. Add in sugar,vanilla,oil and zucchini. Follow with all of the dry ingredients. Fold pineapple and walnuts in last.
Transfer into a cake or loaf pan and bake at 350 degrees for 1 hour. Allow it to cool completely. I don’t think it needs a frosting at all, but if you’re so inclined, frost with vanilla frosting or even better, this homemade cream cheese frosting.
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