3 lg Eggs 2 c Zucchini; peel/grate 1 ts Salt 1 ts Baking soda 1 c Brown sugar, packed 1 c Granulated sugar 1 ts Baking powder 2 ts Vanilla extract 3 c All-purpose flour 1 c Crushed pineapple; drain 1 c Oil 1/2 c Raisins; opt 1 c Pecans; chopped Mix eggs, sugar, salt, vanilla, zucchini, and soda. Add flour and baking powder, oil and pineapple alternately to the mixture. Add raisins and nuts. Bake at 350 for 1 hour in a 9 x 12 inch pan. Will serve 24. Use icing of your choice. Pat Dwigans -----
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With a combination of both veggies and fruit, Zucchini Pineapple Cake is a supremely moist cake that's suitable for both dessert, snacks, or even breakfast. Recipe shared with permission granted by Krista Davis, author of THE DOG WHO KNEW TOO MUCH. For the full recipe please visit:
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