Pineapple Zucchini Cake

65 мин · Порций: 12

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

Что нужно

• 3eggs
• 2 стак.sugar
• 9.9 млvanilla
• 1 стак.vegetable oil
• 2 стак.peeled, grated zucchini
• 4.9 млbaking powder
• 4.9 млsalt
• 4.9 млbaking soda
• 3 стак.all-purpose flour
• 1 стак.crushed pineapple, drained
• ½ стак.raisins (по желанию)
• 1 стак.chopped pecans (по желанию)

Как готовить

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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