Pineapple Zucchini Cake

• 3 eggs
• 2 cupsgranulated sugar
• 2 tspvanilla yogurt
• 1 cupvegetable oil
• 2 cupszucchini, peeled, grated
• 1 tspbaking powder
• 1 tspsalt
• 1 tspbaking soda
• 3 cupsall-purpose flour, all purpose
• 1 cuppineapple, crushed, drained
• 1/2 cupraisins, optional
• 1 cuppecans, optional

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Preheat oven to 350 °F. Grease or lightly spray with non-stick cooking spray, a 9x13 inch pan.

3. 3

   In a large bowl, beat eggs, sugar, vanilla, and oil. Add zucchini.

4. 4

   In a separate bowl, combine baking powder salt, baking soda, and flour. Add dry ingredients to creamed mixture.

5. 5

   Stir in fruit and nuts, if using.

6. 6

   Bake for 45 to 50 minutes, or until cake springs back when lightly pressed with your finger.