Easy Zucchini Carrot Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Quick and easy and delicious. Frost with a cream cheese icing or dust with powdered sugar. Ingredients:
1/3 cup oil |
4 large eggs |
1 (8 ounce) can crushed pineapple in juice, undrained |
1 (18 ounce) pkge carrot cake mix with pudding |
1 1/2 cups zucchini, grated, drained well |
1 cup pecans or 1 cup walnuts, chopped |
1/2 cup coconut, flaked (optional) |
Directions:
1. Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
2. Stir in the zucchini, nuts, and coconut.
3. Pour into greased and floured 13 X 9 inch baking pan.
4. Bake at 350 degrees for 45-50 minutes.
5. Frost with cream cheese icing or dust with powdered sugar.
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