Zucchini Pineapple Spice Cake

  • 3 C flour
  • 2 C finely shredded zucchini
  • 1-1/4C sugar
  • 1 C drained crushed pineapple
  • 1 C chopped walnuts
  • 1/2 C oil
  • 1/3 C water
  • 1 1/4 t. baking soda
  • 1 t. salt
  • 1 t. each of cinnamon cloves and nutmeg
  • 1 t. vanilla
  • 3 eggs
    •

    Heat oven to 350 degrees. Grease and flour 13x9 inch pan. Place all ingredients into a work bowl and beat on low for one minute, then medium for two minutes. (Starting on low keeps flour from flying!) Bake 45-50 minutes. Dust with powdered sugar. Top with whip cream or frost with caramel frosting (Penuche).

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