Zucchini Carrot Cake

Zucchini Carrot Cake

Anita H
Edited on Feb 20, 2010

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


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


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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