Try this Spicy Pineapple Zucchini Cake recipe, or contribute your own.
Suggest a better descriptionBeat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~------------------------------------------------------ ~------------------ FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS FOOD GARDEN
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Serving Size: 1 Serving (469g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1402 | ||
Calories from Fat: 717 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.7g | 106 % | |
Saturated Fat 29.1g | 145 % | |
Monounsaturated Fat 30.8g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 477.2mg | 147 % | |
Sodium 810.6mg | 28 % | |
Potassium 366.2mg | 10 % | |
Total Carbohydrate 155.3g | 46 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 153.1g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1402
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