Grandma's moist zucchini cake recipe made with carrots and pineapple. You can top this recipe with powdered sugar to keep it simple or add cream cheese frosting. This golden brown cake is deliciously not too sweet and perfect with a cup of coffee for dessert (or breakfast).
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Ingredients
1 1/2Cupswhole wheat flour
2teaspoonsground cinnamon
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
2eggslarge
1/2Cuphoney
1/2Cupvegetable oil
1teaspoonvanilla
1Cupzucchinigrated
1Cupcarrotsgrated
1/2Cuppineapple tidbitsdrained
1/2Cupwalnutschopped
powdered sugaroptional
Instructions
Preheat oven to 350˚ F.
In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
In a mixing bowl, beat eggs with honey, oil and vanilla until frothy. Add the flour mixture and beat until smooth.
Squeeze the grated zucchini in a paper towel to get rid of excess moisture. Stir drained zucchini, carrots and walnuts into the batter. Add to greased medium baking pan.
Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
Sprinkle powdered sugar on top or add frosting once the cake is cool.
Notes
You can use any kind of pineapple you prefer. I liked the large chunks of pineapple with select bites, however you can used crushed pineapple if you prefer.