Pineapple zucchini cake

Yield: 3 servings

Measure Ingredient
3 Eggs
2 cups Sugar
2 teaspoons Vanilla
1 cup Oil
2 cups Zucchini, peeled, grated and
Drained
3 cups Flour
1 teaspoon Baking powder
1 teaspoon Soda
1 cup Crushed pineapple, drained
½ cup Raisins
1 cup Pecans, chopped

Beat eggs, sugar, vanilla and oil until fluffy. Add the zucchini, flour, baking powder, salt and soda. Mix well. Stir in pineapple, raisins, and pecans and mix well. Bake in greased and floured 9 x 13 inch pan for 50 to 55 minutes at 325 degrees. Randy Rigg Submitted By RANDY RIGG On 07-15-95

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