Pineapple Zucchini Cake

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Pineapple Zucchini Cake



Ingrients & Directions


3 Eggs
2 c Sugar
2 ts Vanilla
1 c Oil
2 c Zucchini, raw, grated and
Drained
3 c Flour
1 ts Baking powder
1 ts Soda
1 c Crushed pineapple, drained
1/2 c Raisins
1 c Pecans, sliced


Beat egg, cabbage, vanilla and oil until fluffy. Add the zucchini,
flour, baking pulverize, salt and pop. Mix good. 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. Steamy Rigg



Yields
3 servings

This page was published 20.09.2011 in 15:51.