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Pineapple Zucchini Cake

Filled with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.

squares of cake stacked up

Makes: 12 servings

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 cup oil
  • 2 cups zucchini, peeled and grated
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 cup crushed pineapple, drained
  • ½ cup raisins (optional)
  • 1 cup chopped pecans (optional)

Directions

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.
  2. In a large bowl, beat eggs, sugar, vanilla, and oil. Add zucchini.
  3. In a separate bowl, combine baking powder, salt, baking soda, and both types of flour. Add dry ingredients to creamed mixture.
  4. Stir in raisins and nuts (optional).
  5. Bake for 45-50 minutes, or until cake springs back when lightly pressed with your finger.

Recipe from: Montana State University Extension Service, adapted by the USDA Food and Nutrition Administration.