Pineapple Zucchini Cake

65 min · Serves 12

Based on a recipe from Montana State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 3eggs
• 2 cupssugar
• 9.9 mlvanilla
• 1 cupvegetable oil
• 2 cupspeeled, grated zucchini
• 4.9 mlbaking powder
• 4.9 mlsalt
• 4.9 mlbaking soda
• 3 cupsall-purpose flour
• 1 cupcrushed pineapple, drained
• ½ cupraisins (optional)
• 1 cupchopped pecans (optional)

How to cook it

1. Heat the oven to 350 °F and lightly grease a 9x13-inch baking pan.
2. In a large mixing bowl, beat the eggs together with the sugar, vanilla, and oil, then stir in the zucchini.
3. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
4. Add the flour mixture to the wet ingredients and mix until just combined.
5. Fold in the drained crushed pineapple, plus the raisins and pecans if desired.
6. Pour into the prepared pan and bake for 45 to 50 minutes, until the center springs back to a gentle touch.

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