Pineapple Zucchini Cake
Stuffed with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.
- 12 Servings
- $3.00 - $5.99
Pineapple Zucchini Cake
Stuffed with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.
- 12 Servings
- $3.00 - $5.99
Ingredients
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups zucchini
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups flour
- 1 cup pineapple, crushed, drained
- 1/2 cup raisins
- 1 cup chopped pecans
Steps
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.
Ingredients
Serving Size: 1 3x3.25 inch piece of cake, 1/12 of recipe (135g)
| Nutrients | Amount |
|---|---|
| Total Calories | 439 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 8 g |
| Linoleic Acid | 7 g |
| α-Linolenic Acid | 1.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 7 mg |
| Cholesterol | 47 mg |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
| Total Sugars | 37 g |
| Added Sugars included | 32 g |
| Protein | 5 g |
| Minerals | |
| Calcium | 41 mg |
| Potassium | 127 mg |
| Sodium | 360 mg |
| Copper | 85 mcg |
| Iron | 2 mg |
| Magnesium | 15 mg |
| Phosphorus | 75 mg |
| Selenium | 15 mcg |
| Zinc | 0 mg |
| Vitamins | |
| Vitamin A | 22 mcg RAE |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 5 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 21 mcg |
| Folate | 102 mcg DFE |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 43 mg |
Source:
- Montana State University Extension Service