Serves 12
449 cal · 68 min
Pineapple Zucchini Cake
Recipe GLPR3d07ec6c059280
A moist and flavorful cake combining fresh grated zucchini with sweet crushed pineapple, studded with raisins and pecans for texture. This crowd-pleasing dessert is perfect for family gatherings and stays fresh for days.
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Ingredients
3 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups peeled and grated zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed pineapple, drained
½ cup raisins (optional)
1 cup chopped pecans (optional)
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 350°F. Lightly grease or spray a 9×13 inch baking pan with non-stick cooking spray to prevent sticking.
In a large mixing bowl, beat together the eggs, granulated sugar, vanilla extract, and vegetable oil until well combined and slightly light in color, about 2 minutes.
Fold the grated zucchini into the egg mixture until evenly distributed.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredient mixture to the wet ingredients and stir until just combined; do not overmix.
Gently fold in the drained crushed pineapple, raisins, and pecans if you are using them, stirring until evenly incorporated.
Pour the batter into the prepared 9×13 inch pan and spread evenly.
Bake in the preheated oven for 45 to 50 minutes, until the cake springs back when lightly touched with your finger in the center. This indicates the cake is cooked through.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling, or serve directly from the pan.
