snack
Pineapple Zucchini Cake
Ingredients, directions and serving information for Pineapple Zucchini Cake.
Original recipe text is provided in English.
Servings: 12
Total time: 70 min
Ingredients
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups zucchini
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups flour
- 1 cup pineapple, crushed, drained
- 1/2 cup raisins
- 1 cup chopped pecans
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Grease or lightly spray with non-stick cooking spray, a 9x13 inch pan.
- In a large bowl, beat eggs, sugar, vanilla, and oil. Add zucchini.
- In a separate bowl, combine baking powder salt, baking soda, and flour. Add dry ingredients to creamed mixture.
- Stir in fruit and nuts, if using.
- Bake for 45 to 50 minutes, or until cake springs back when lightly pressed with your finger.
Source-reported nutrition per serving
serving Size1 3x3.25 inch piece of cake, 1/12 of recipe (135g)
calories449 calories
protein5g
carbohydrate61g
fat20g
saturated Fat3g
fiber1g
sugar36g
sodium362mg
cholesterol51mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
