Zucchini Carrot Cake

Zucchini Carrot Cake

By:
Anita H
Edited on Feb 20, 2010

Quick and easy to make. Frost with a cream cheese icing.

Ingredients

1/3 cup oil
4 eggs
1 (8 oz.) can crushed pineapple in juice, undrained
1 (18 oz.) pkge. carrot cake mix with pudding
1 1/2 cups zucchini, grated, drained well
1 cup nuts, chopped

Directions

Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
Stir in the zucchini and nuts.
Pour into greased and floured 13 X 9 inch baking pan.
Bake at 350 degrees for 45-50 minutes.
Frost with cream cheese icing or dust with powdered sugar.

Not a NESTLÉ®-tested recipe.


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