Zucchini Cake Wednesday, July 3, 2013


3 cups plain flour
2 tsp soda
2 TBSP baking powder
1 tsp salt
1 cup pecans, chopped
2 tsp cinnamon
3 eggs
1 cup canola oil
2 cups sugar
2 tsp vanilla
1 cup grated zucchini
1 8 oz can crushed pineapple (drained)


Combine flour, soda, baking powder, salt, cinnamon and nuts. Set aside. Beat together eggs, oil, sugar, and vanilla until creamy. Stir in zucchini and pineapple. Beat well. Add dry ingredients and stir until moistened. Pour into a well greased and floured bundt pan. Bake at 325 deg for 1 hour and 15 minutes. Cool 10 minutes on a rack before turning out onto a rack to cool completely.

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