This moist and delicious sheet cake serves a crowd and is a great way to use up zucchini from your garden. I've discovered that plastic graters work very well; they grate evenly and finely and don't hurt your fingers! If you find one, be sure to buy it.
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 2 cups finely grated zucchini
- 1 cup oil
- 1-1/2 cups sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoons vanilla
- 2-1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 ounce can crushed pineapple, drained
- 1 cup chopped walnuts
Preparation:
Preheat oven to 350 degrees F. In large bowl, combine oil, sugar, brown sugar, vanilla, and eggs and beat well. Stir in flour, baking soda, cinnamon and salt and mix well; batter will be very stiff.
Add zucchini, drained pineapple, and walnuts and mix well (batter will start to loosen and soften). Pour into 13x9" pan and spread evenly.
Bake at 350 degrees F for 45-55 minutes or until dark golden brown and cake springs back when lightly touched in center. Cool on wire rack. Frost with Cream Cheese Frosting and store in refrigerator.
