Zucchini Pineapple Cake

By Hklbrries

This cake freezes very well.

Ingredients

• 1 1/2 cups whole wheat flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp soda
• 1/2 tsp salt
• 2 eggs, beaten
• 1/2 cup honey
• 1/2 cup vegetable oil
• 1 tsp vanilla
• 1 cup zucchini, grated
• 1 cup carrots, grated
• 1/2 cup crushed pineapple, drained
• 1/2 cup walnuts, chopped

Preparation

Step 1

Stir flour, cinnamon, baking powder, soda and salt in a bowl until well mixed. Preheat oven to 350 F. Lightly grease a tube pan. Beat eggs with honey, oil and vanilla until frothy in a medium-size bowl. Add the flour mixture; beat until smooth. Grate the zucchini and carrots, combine with the crushed pineapple and the chopped walnuts in a bowl. Stir into batter. Turn into the pan. Bake in the preheated moderate oven for 50 minutes or until a wooden toothpick when inserted comes out clean. Cool on a wire rack for 15 minutes; remove from pan. Cool completely.