Zucchini Pineapple Cake
Ingredients
3 eggs
2 C. sugar
1 C. oil
2 tsp. vanilla
3 C. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
1 tsp. nutmeg
1-1/2 C. zucchini; grated, unpeeled
8 ounces pineapple, crushed; drained
1/2 C. raisins
1 C. pecans; chopped
1 package instant vanilla pudding
Cooking Instructions
Preheat the oven to 350 In a large bowl, beat the eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift the flour, soda, salt, baking powder, cinnamon, and nutmeg together. Combine with the egg mixture; stir in the zucchini, pineapple, raisins, pecans, and pudding. Pour into two greased and floured 9″x5″x3″ loaf pans. Bake one hour or until a toothpick inserted in the center comes out clean.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)